Apricot Gratins with Almond and Kirsch

---------- Recipe via Meal-Master (tm) v8.02

Title: Apricot Gratins with Almond and Kirsch
Categories: Desserts, Emeril, Ethnic, Am/la
Yield: 6 servings

1 c Sugar
1/2 c Honey
1 Vanilla bean
2 1/2 c Water
2 1/2 c Fresh apricots

--------------------------TOPPING--------------------------
3/4 c Powdered sugar
1 1/4 c Almond flour
10 tb Butter; softened
2 Egg yolks
1 Whole egg
1/4 c Slivered almonds
3 tb Kirsch

--------------------------GARNISH--------------------------
Fresh mint
Powdered sugar in shaker

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

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