Apricot Slices

JWU College of Culinary Arts

2 lbs., 10 oz. (1,192 g)

Recipe ID

US standard
Apricots, dried
3 oz.
85 g
Brandy, apricot
2 oz.
57 g
Cream , heavy
8 oz.
227 g
Couverture, white, chopped
1 lb.
454 g
Couverture, milk, chopped
8 oz.
227 g
Pistachios, ground
3 oz.
85 g
Brandy, apricot
1.5 oz.
43 g
Compound, apricot
.5 oz.
14 g
Butter, unsalted, softened
1 oz.
28 g
Couverture, milk, tempered (for dipping)
As needed
As needed
Pistachios, ground, additional (for decorating)
As needed
As needed
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Soak the apricots in brandy (preferably overnight).
  4. Drain and chop the apricots. Reserve brandy for future use.
  5. Boil the heavy cream.
  6. Add the chopped white and milk couvertures to the cream and stir until melted.
  7. Add the pistachios, apricot brandy, chopped apricots, and apricot compound. Mix well.
  8. Spread the ganache between metal bars to form a rectangle that is 19 in. by 8 in. by 3/8 in. (48 cm by 20 cm by 1 cm).
  9. Using a small knife, remove the bars. Let the ganache set until firm.
  10. Spread a very thin layer of tempered milk couverture on both sides of the sheet.
  11. Cut the ganache into 11/16-in. by 1-in. (1.8-cm by 2.5-cm) rectangles.
  12. Using a three-prong fork, dip rectangles in the tempered milk couverture.
  13. Decorate with three fork lines and ground pistachios.