1 cup sugar
1/2 cup honey
1 vanilla bean
2 1/2 cup water
2 1/2 cup fresh apricots
TOPPING
3/4 cup powdered sugar
1 1/4 cup almond flour
10 tbsp butter, softened
2 egg yolks
1 whole egg
1/4 cup slivered almonds
3 tbsp kirsch
GARNISH
1 fresh mint
1 powdered sugar in shaker
A Recipe for
Apricot Gratins With Almond & Kirsch
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
This Recipe for Apricot Gratins With Almond & Kirsch is one of thousands in the Recipes-to-go Fruit Cookbook.
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
If you enjoy this Apricot Gratins With Almond & Kirsch Recipe - you should enjoy the recipe collections you can find on the websites below:
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This is a recipe for Apricot Gratins With Almond & Kirsch from the recipe cookbook of Recipes-to-go (Fruit)
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
Food Tip |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Prehaet the oven to 425 degrees. In a sauce pan, combine the sugar,
honey, vanilla bean and water. Bring the liquid to a boil. Add the
apricots and bring back to a boil. Remove from heat. Invert a
saucer on top of the fruit to keep it submerged.
Cover the saucepan and let stand for 24 hours. During the
marinating, the pits will impart an almond flavor to the apricots and
their syrup. Drain the fruit, reserving the syrup and being careful
not to crsuh the apricots. Halve the apricots. Remove and discard the
pits. Place 4-5 apricot halves in the bottom of each gratin dish , so
they cover the bottom of the dish, PLace the remaining apricots in a
food processor with apricot syrup and puree until smooth. For the
topping: Combine 1/2 cup of the powdered sugar, the almond powder,
butter, egg yolks, and the whole egg in a mixinf bowl and beat with a
whisk until smooth. Divide the batter among the 6 gratin dishes and
spread evenly over the apricots. Sprinkle the top with the slivered
almonds and remaining powdered sugar. Place the gratins in the oven
and bake for 15-20 minutes. Bring the puree witht he Kirsch up to a
simmer. Remove gratins from the oven and place one on each plate.
Garnish with puree, powdered sugar and fresh mint.
Source: Essence of Emeril, #2327, TVFN formatted by Lisa Crawford,
4/28/96
Serves: 6
Apricot Gratins With Almond & Kirsch Recipe brought to you by Recipes To-Go