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Abricots à la Royale

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

whole-apricots.jpg

Halved apricots poached in vanilla-flavoured syrup,

placed in tartlet moulds, filled with kirsch-flavoured jelly and cooled to set.

When demoulded, the apricot halves are placed around the top of a

genoese ring, that has been cooked to the soft-ball stage and glazed with redcurrant jelly.

The centre of ring is filled with chopped anisette-flavoured jelly.

 
 
 

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