---------- 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  Slivered almonds
       3 tb Kirsch
 
 --------------------------GARNISH--------------------------
            Fresh mint
            Powdered sugar in shaker
  
   Prehaet the oven to 425 degrees.  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
   crsuh 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 mixinf 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 witht he 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
  
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