Recipe: Farmhouse Boudin in Bergeron Apricot Shells

1 Heat your plancha to medium setting with a small dash of olive oil.

2 Place your 8 apricot halves, trimmed slightly so they stand upright, on the plancha. Add a little butter, 1 sage leaf, fine salt and ground pepper to each. Add your sliced onion to the side and cook gently for 10 minutes.

3 Using a spoon and rolling gently by hand, make 8 small boudin balls and place them inside your apricot shells. Cook for another 5 minutes.

4 Then, take a little of your caramelized onions and place it on each boudin shell.

Just before serving, add a few corn flake petals (for crunch) and a small sage leaf to each.

*Try to find a good butcher who makes his own boudin or find one with a Red Label. Personally I'm very fortunate because I shop at Moulineau located in La Roche/Yon, a butcher who certainly makes one of the best black boudins in France.