Abricots Meringués (Meringued Apricots), Methods A and B

Ingredients

• vanilla-flavoured Riz à Entremets (method A)
• apricot halves
• ordinary meringue
• icing sugar
• redcurrant jam
• apricot jam
• flan crust of pastry
• crème frangipane

Instructions

1. Method A: spread a layer of vanilla-flavoured Riz à Entremets on a dish and arrange poached apricot halves over it.
2. Cover with ordinary meringue, shaping it into a dome or a Charlotte, and decorate with the same meringue.
3. Dust with icing sugar and put in a slow oven to cook the meringue and colour it lightly.
4. As the dish comes out of the oven, fill the details of the decoration with redcurrant jam and apricot jam, alternating the two.
5. Method B: bake blind a flan crust with fairly high sides.
6. Line the base with crème frangipane, or with semolina or vanilla-flavoured Riz pour entremets.
7. Arrange poached apricot halves on the base, cover with meringue and smooth it with a knife on top and around the sides.
8. Decorate with meringue from a cornet or from a piping bag fitted with a small plain tube, then finish as in method A.