abricots à la royale



  • masculine Halved apricots poached in vanilla-flavoured syrup, placed in tartlet moulds, filled with kirsch-flavoured jelly and cooled to set. When demoulded, the apricot halves are placed around the top of a genoese ring, that has been cooked to the soft-ball stage and glazed with redcurrant jelly. The centre of ring is filled with chopped anisette-flavoured jelly.