Entremets D'abricots à L'alsacienne (Apricots W/Kirsch)

This traditional recipe is from the restaurant in the Hotel Le Grand, Strasbourg, France. Recipe time does not include 5 hours chill time.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  lbs  firm and ripe apricots, washed and dried, cut in half and pits removed
• 1⁄2 cup water
• 2  cups powdered sugar
• 1⁄3 cup kirsch

Directions

1. Preheat oven to 325°F
2. Arrange the apricots, cut sides up, in a single layer in a baking dish. Add the water and sprinkle 1 1/2 cups of the powdered sugar over the apricots. (I use a fine sieve for this, it just works better for me.)
3. Cover the dish with aluminum foil and bake for 20 minutes. There should be no liquid left in the dish. Remove from oven and sprinkle with remainder of powdered sugar.
4. Carefully pour the Kirsch into the pan, without getting the tops of the apricots wet. Place under the broiler and broil for 10 minutes or until the tops are caramelized.
5. Chill the apricots for at least 5 hours before serving. Divide them among 6 small bowls and serve.