A dessert of apricot halves poached in vanilla syrup then sandwiched between layers of semolina (US: cream of wheat) flavoured with almond, covered with crème pâtissière, crumbled macaroons and kirsch sauce.
A dessert of apricot halves poached, stoned, filled with vanilla rice, deep-fried and served with apricot sauce.
A dessert of apricot halves poached and served with cold rice pudding flavoured with vanilla. It may be decorated with angelica and crystallised fruits (US: candied fruits).
Abricots Cussy is a French dessert of macaroon with a finely chopped fruit and apricot covered with meringue, browned in the oven and served with sauce of apricot and kirsch.
Poached apricot halves coated with ground almonds and broken biscuits (US: cookies), grilled until bubbling and served with ice cream.
"Apricot meringues." Apricot halves poached and placed on rice pudding, topped with meringue and then browned in the oven.
Apricots preserved by placing the uncooked fruit in jars with sugar and water; the jars are then sealed (just like Kilner jars) placed in a stérilisateur, covered with water and then brought to the boil and simmered for a long time to sterilise the jars and cook the apricots. The temperature control and the timing is dictated by the type of fruit or vegetable.
