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Serves : MAKES 12 APRICOTS

Chef Jeremiah Tower thinks that there are no better apricots than the rich, soft pillows of glacéed fruit that come from Australia.  Beautiful Desserts

How to Make It

Step 1    

Preheat the oven to 300°. Heat the Armagnac in a small saucepan. Arrange the apricots in a glass baking dish and pour the Armagnac on top. Cover with foil and bake for 15 minutes.

Step 2    

Drain the hot Armagnac into a large skillet and carefully ignite it. When the flames die down, add the sugar and simmer over moderately high heat until thickened, about 5 minutes. Add the pomegranate juice and the apricots and simmer over low heat, turning them twice, until the syrup is reduced to about 1/3 cup, about 3 minutes; let cool. Thickly slice the apricots and store them in the syrup.

Make Ahead

The apricots can be stored in an airtight container for up to 2 days.

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