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Abricots Bourdaloue - France

  • Writer: The Rainbow Team
    The Rainbow Team
  • May 6, 2015
  • 1 min read

abricots Bourdaloue.jpg

Halved apricots poached in vanilla-flavoured syrup, placed on frangipane cream, covered with same, sprinkled with crushed macaroons and glazed quickly.

The dish may be made up in a baked pastry flan or a timbale, or contained

in a ring of dessert rice or genoise coated with apricot jam.

 
 
 

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NOU BESKIKBAAR!

Kruie van Toeka tot Nou - DIE BOEK deur Dr. Chris Pitzer is NOU beskikbaar!

Prys: R399 / boek

Koerierkoste in SA: R80

 

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