ABRICOTS A L'ALSACIENNE



750 g (1,65 lbs) fine apricots very ripe, 1/2 glass of water, 250 g(0,55 lbs) of caster sugar, 1 Madeira glass of kirsch.

This dessert is prepared in a dish over a fire. Arrange at the bottom of the dish, in a single layer pitted apricots, halved.

Add the water and sprinkle with about 2/3 of the sugar in powder.

Cook over very low heat, interposing a heat diffuses. 

When the apricots are cooked (in principle there is no syrup left at the bottom of the dish(es), the sprinkle with remaining powdered sugar.

Add the kirsch by letting it flow to the bottom of the dish and broil for 10 minutes to caramelize the surface. 

Arrange the apricots carefully in a compote.

 Serve very chilled.

Comments

Popular posts from this blog

Pâté berrichon de Pâques aux Oeufs

Tartelette aux petits pois et caviar et ses légumes de printemps

Foie à la sauce rouge