Difficulty:[usr 1]
This entremet is prepared in a flame-proof and oven-proof dish (fire porcelain, stoneware, culinary glass).
Pit the apricots, arrange the half-fruits at the bottom of the dish in a single layer, the rounded part on the side of the dish. Add the water and sprinkle with about 2/3 of the sugar.
Cook over low heat, interposing a heat diffuser.
When the apricots are cooked (in principle there is no more syrup at the bottom of the dish), sprinkle them with the rest of the sugar. Add the kirsch, taking care not to let it drip onto the apricots, and broil for 10 minutes to caramelize the surface.
Arrange the apricots carefully in a compote, unless you prefer to serve them in their baking dish.
Serve very chilled.
One Hundred Best Desserts. Larousse.
