[h1]Cooking Term[/h1]
Aumonière (en): term originally given to an apricot dessert. The apricots were stoned and the same stones were replaced with lumps of sugar, the fruits were encased in triangles of short-crust pastry (Basic pie Dough) sealed at the edges and cooked in the oven decorated with chopped grilled almonds and an Apricot sauce.

Few variations appeared with other fruits or even savoury filling after a while.

served en Aumonière and using other pastry such as Puff pastry instead of short-crust.