---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Apricot Gratins with Almond and 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

--------------------------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  Almonds; slivered
      3 tb Kirsch

--------------------------GARNISH--------------------------
           Fresh mint
           Powdered sugar in shaker
 
  Preheat the oven to 425°F. 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 crush 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 mixing 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 with the 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
 
-----