Abricots à la Sultane (Apricots Sultane)

Ingredients

• génoise
• pâte sèche base of the same dimensions
• apricot jam
• ordinary meringue
• vanilla rice composition
• crème frangipane
• slivered pistachios
• apricot halves
• chopped pistachios
• almond-milk syrup
• fine butter

Instructions

1. Bake a génoise in a border mould with fairly high sides.
2. Fix the génoise onto a pâte sèche base of the same dimensions, using apricot jam boiled to the thread.
3. Mask the outside with ordinary meringue, decorate it with a cornet and colour it in a slow oven.
4. Mix the vanilla rice composition with a little crème frangipane and slivered pistachios, keeping it firm enough to hold a dome shape, and fill the middle of the border with it.
5. Set fine apricot halves poached in vanilla syrup on the rice and sprinkle them with chopped pistachios.
6. Finish an almond-milk syrup with a hazelnut-sized piece of fine butter and serve it separately as an accompaniment.