Abricots Condé B (Apricots on Génoise Rounds with Rice Croquettes)

Ingredients

• small rounds of génoise
• apricot halves
• cerises mi-sucre (half-candied cherries)
• rice croquettes
• sauce Abricot au kirsch

Instructions

1. Arrange a crown of small rounds of génoise on a dish.
2. Set a fine poached apricot half, turned over, on each round.
3. Put a half-candied cherry in the cavity of each apricot.
4. In the middle of the crown, arrange a pyramid of rice croquettes of the shape and size of an apricot.
5. Serve a sauce Abricot au kirsch separately.