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Apricot Gratins With Almond & Kirsch

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: APRICOT GRATINS WITH ALMOND & KIRSCH
 Categories: Desserts, Emeril, Ethnic, Am/la
      Yield: 6 Servings
 
      1 c  Sugar
    1/2 c  Honey
      1    Vanilla bean
  2 1/2 c  Water
  2 1/2 c  Fresh apricots

MMMMM--------------------------TOPPING-------------------------------
    3/4 c  Powdered sugar
  1 1/4 c  Almond flour
     10 tb Butter; softened
      2    Egg yolks
      1    Whole egg
    1/4 c  Slivered almonds
      3 tb Kirsch

MMMMM--------------------------GARNISH-------------------------------
           Fresh mint
           Powdered sugar in shaker
 
  Prehaet the oven to 425 degrees.  In a sauce pan, combine the sugar,
  honey, vanilla bean and water. Bring the liquid to a boil. Add the
  apricots and bring back to a boil.  Remove from heat.  Invert a
  saucer on top of the fruit to keep it submerged.
    Cover the saucepan and let stand for 24 hours. During the
  marinating, the pits will impart an almond flavor to the apricots and
  their syrup. Drain the fruit, reserving the syrup and being careful
  not to crsuh the apricots. Halve the apricots. Remove and discard the
  pits. Place 4-5 apricot halves in the bottom of each gratin dish , so
  they cover the bottom of the dish, PLace the remaining apricots in a
  food processor with apricot syrup and puree until smooth. For the
  topping: Combine 1/2 cup of the powdered sugar, the almond powder,
  butter, egg yolks, and the whole egg in a mixinf bowl and beat with a
  whisk until smooth. Divide the batter among the 6 gratin dishes and
  spread evenly over the apricots. Sprinkle the top with the slivered
  almonds and remaining powdered sugar. Place the gratins in the oven
  and bake for 15-20 minutes. Bring the puree witht he Kirsch up to a
  simmer. Remove gratins from the oven and place one on each plate.
  Garnish with puree, powdered sugar and fresh mint.
  
  Source: Essence of Emeril, #2327, TVFN formatted by Lisa Crawford,
  4/28/96
 
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