Apricot à l'ancienne, or abricots à l'ancienne, is a French preparation of apricot halves poached in vanilla syrup, arranged on sponge cake soaked in rum coated with applesauce, sprinkled with chopped almonds, sugar, and butter, and browned in the oven.
Apricot à l'ancienne
French
French haute cuisine dessert of poached apricot halves on cake with apple sauce
Also known as:
French:
abricots à l'ancienne
References:
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