Abricots Colbert (Fried Apricots Colbert)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Poach fine apricot halves in syrup, keeping them firm.
  2. Drain them and sponge them dry.
  3. Fill the cavity of each with Riz pour entremets, so as to reform the whole fruit.
  4. Coat them à l'anglaise with very fine breadcrumbs.
  5. Fry them at the moment of serving and drain them.
  6. Stick a small stem of angelica on each apricot to imitate the stalk.
  7. Dish them on a napkin.
  8. Serve separately a sauce Abricot with kirsch.

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