Abricots à la Parisienne (Apricots with Vanilla Ice on Macaroons)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- apricots
- vanilla syrup
- vanilla ice
- large macaroons
- vanilla Crème Chantilly
- fine hazelnut praline
Instructions
- Poach the halved apricots in vanilla syrup.
- Cool and drain them.
- Re-form each apricot by joining the two halves round a piece of vanilla ice the size of a walnut.
- Set them on large macaroons turned upside down.
- Cover them with vanilla Crème Chantilly arranged in a cone.
- Dust with fine hazelnut praline.