INGREDIENTS

INSTRUCTIONS

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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,  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 676
Calories From Fat: 217
Total Fat: 24.7g
Cholesterol: 141.9mg
Sodium: 27.5mg
Potassium: 713.4mg
Carbohydrates: 117.1g
Fiber: 4.7g
Sugar: 110.7g
Protein: 5.3g