Difficulty: Easy
This elegant entremets, drawn from Larousse's One Hundred Best Desserts, is prepared in a flame-proof and oven-proof dish like fire porcelain, stoneware, or culinary glass.
Pit the apricots and arrange the halves in a single layer at the bottom, rounded side down. Add the water and sprinkle with about two-thirds of the sugar.
Cook over low heat with a diffuser until tender and the syrup evaporates.
Sprinkle with the remaining sugar, add kirsch carefully without dripping on the fruit, and broil 10 minutes to caramelize.
Serve arranged in a compote dish or straight from the pan, very chilled.
One Hundred Best Desserts. Larousse.
