Apricots à la diable is a French dessert, described in Larousse 1961, of large macarons spread with apricot jam, topped with apricot halves and praline custard cream, sprinkled with sugar and glazed in a hot oven. The dish is an exception to the general rule that à la diable indicates the presence of chili heat.
Apricots à la diable
Categories:
Dessert
Characteristic of:
French cuisine
Also known as:
French:
Abricots à la diable
References:
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