---------- 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

-----