Serve this delight from Alsace with basic vanilla custard ice cream.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- ½ cup water
- 8 apricots, halved and pitted
- 4 tablespoons kirschwasser, or kirsch
- 1/3 cup granulated sugar
Preparation:
Preheat an oven to 350 degrees. Pour the water into the bottom of a 2-inch deep baking pan, and then arrange the apricots, cut side up, in the pan. Sprinkle the kirschwasser evenly onto the apricots, making sure you get a bit of liqueur into the hollow of each fruit. Sprinkle the sugar evenly across the prepared apricots, and then bake, uncovered, for 25 minutes. The apricots are done when they start to brown on top, and are cooked through, but still slightly firm.
Makes 4 servings.
