Abricots Bourdaloue (Apricots with Almond Cream)
Make a crème Bourdaloue (almond cream) as follows: Blanch ½ pound of shelled almonds, discard the skins, and dry the nuts very thoroughly. Crush or run them through a food chopper, adding very gradually 2 cups water until the liquid becomes milkycolored and almond-flavored. Strain through a cheesecloth. Or use 1/3 cup almond paste instead of the crushed blanched almonds; however, this will make an almond milk which is less white.
Mix together 1 whole egg, 2 egg yolks, and ¾ cup sugar. Stir in 3 tablespoons rice flour. Scald the almond milk and add it, little by little, to the egg mixture. Return to the saucepan and cook, stirring constantly, until it approaches the boiling point. Cook, stirring, for 2 minutes without letting it boil. Remove the cream from the fire and stir in 2 tablespoons butter and 1 tablespoon kirsch.
Bake a spongecake in a ring mold and remove it from the pan to cool. Drain canned or stewed apricot halves and dry them on a paper towel. Overlap them On top of the cake and fill the tenter with the crème Bourdaloue. Sprinkle with chopped almonds or macaroon Crumbs and with a little melted butter and brown the dish under the broiler flame. Spread the apricots with apricot sauce and decorate with maraschino or glacéed cherries.
Abricots Hélène (Apricot Mold)
Soak ¼ pound stale ladyfingers in 1 ½ cups hot milk for about 10 minutes. Press the mixture through a sieve and add 4 tablespoons sugar and 4 eggs, beaten. Pour the batter into a buttered and sugared mold and hake in a pan of hot water in a moderate oven (350°F.) for 30 to 40 minutes, or until the pudding is set. Invert on a serving dish and arrange well-drained canned or stewed apricot halves, rounded side down, around the pudding. Fill the hollow of each apricot with a piece of glacéed marron or cherry and coat with apricot sauce.
Apricots en Surprise
Drain a can of apricot halves and pat them dry. Make about 1/3 the amount of the same rice mixture used for apricots ménagère and mix this with glacéed cherries or pineapple cut in small pieces. Fill the hollows of the apricots with this rice and press two halves together. Dip the fruit in Hour, in beaten egg, and in fine, fresh bread crumbs. Fry the apricots in hot deep fat or oil (370° F.) for 3 to 5 minutes, or until golden-brown. Drain on absorbent paper, sprinkle with powdered sugar, and arrange on a hot serving dish. Serve with sabayon sauce (December, 1950) or any fruit sauce.
Compote of Apricots
Cook whole or half fresh apricots in a light syrup with a little piece of anilla bean until they are soft. The halves from which the pits have been removed are called oreillons d'abricots, or apricot earpieces.
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