Grenki with Apricot Marmalade and Madeira
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- 12-18 sugar rusks (oblong)
- butter
- 6-8 apricots
- 1/2 glass sugar
- 1 small glass Madeira (or rum)
- water
Instructions
- Butter and brown 12-18 oblong sugar rusks in the oven.
- Cook a thin puree from 6-8 apricots, 1/2 glass sugar, a little water, and a small glass of Madeira or rum.
- Half an hour ahead, pour the hot puree over the rusks on the dish.