Compote d'Abricots (Apricot Compote)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Apricots
- Syrup at 11 degrees
- Almonds
- Kirsch syrup
Instructions
- Halve the apricots.
- Scald them in boiling syrup at 11 degrees to remove the skin, then poach them in the same syrup.
- Skin the almonds and set them to macerate in a kirsch syrup.
- Dress the apricots with half an almond on each half.
- Moisten the compote with the syrup and with the liqueur in which the almonds macerated.