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Abricots a la Parisienne

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Cream
  2. Apricots
  3. Filbert
  4. Vanilla
  5. Walnut
Contains MilkTree nuts Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Hazelnut High in vitamin E · High in unsaturated fat

    High in vitamin E · 47 mg per 100 g, 393% of the reference intake per 100 g

    • Vitamin E contributes to the protection of cells from oxidative stress.

    Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in unsaturated fat · 88 g per 100 g, 92% of its fatty acids unsaturated

    • Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
    • Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..

    Nutrients per 100 g of “Oil, hazelnut”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Poach the halved apricots in vanilla-flavoured syrup.
  2. Cool them and drain them;
  3. and reconstruct the apricots by joining the halves together with a piece of vanilla ice-cream, the size of a walnut, in the centre.
  4. Set these apricots upon some large overturned macaroons;
  5. cover with vanilla-flavoured Chantilly cream, shaped like a cone and sprinkle with fine filbert pralin.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Colander