| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Loaf white bread |
| 12 |
tb |
(1 1/2 sticks) unsalted butter, melted and cooled |
| 2 |
lb |
Firm apricots; halved, pitted and sliced |
| 4 |
tb |
(1/2 stick) unsalted butter |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Dark rum |
| 1/2 |
c |
Breadcrumbs (from trimmings; above) |
INSTRUCTIONS
FILLING
To line the molds (8, 4 to 6-ounce ramekins): Slice the bread very thinly.
With a cutter, cut out 8 rounds of bread, the size of the inside bottoms of
the molds. Dip in butter and place in molds, buttered side down. Line sides
of molds with 3 to 4 overlapping rectangles of bread, cut to fit, and
dipping in butter before placing inside molds. Have ready 8 pieces of bread
to cover the filling after it is added to the molds. Place the molds on a
jelly roll pan.
Preheat the oven to 375 degrees and set rack in middle level. For the
filling, prepare apricots and set aside. Melt butter in a shallow saute pan
and add apricots, cooking until they begin to sizzle. Add sugar and
continue cooking another 5 minutes, until juices are thickened and syrupy.
Add rum and allow to boil out. Add crumbs and stir in.
Fill molds with apricot mixture, then cover with reserved bread, buttered
side out. Bake for 30 minutes, until visible bread is very well toasted.
Serve immediately with whipped cream or apricot sauce.
Recipe by: Cooking Live Show #CL8922 Posted to MC-Recipe Digest V1 #692 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997
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