Apricot Gratin With Almond And Kirsch

Course:

Dessert

Practical information

Prep time

30 min
Cooking

20 min
Difficulty

Pause

24 h
Ready in

24 h 50
Price

Recipe
Comments (0)

Serve the gratins on dessert plates lined with paper doilies or folded linen napkins. Pass the apricot topping separately.

Recipe's Ingredients

3 tablespoons apricot brandy or kirsch
10 tablespoons unsalted butter
1 whole egg
2 egg yolks
1 vanilla bean
4 cans if using canned fruit
250 g superfine sugar

300 g fresh apricots
180 g powedered sugar
300 g almond powder
60 g slivered almonds
650 ml water
130 ml honey

Recipe preparation steps
1

If using fresh apricots, the preparation should be begun at least 24 hours ahead. If using can, eliminate the first step and start the preparation several hours ahead. For fresh apricots, combine 1 cup sugar, the honey, the vanilla bean and the water in a medium saucepan and bring to a boil. Place the whole apricots in a large saucepan. Pour the boilin syrup over them, and bring back to a boil over medium high heat.
2

Remove from the heat; the apricots should be completely submerged in the syrup. If not, they will discolor. If necessary, invert a saucer on top of the fruit to keep it submerged. Cover the saucepan and let stand for 24 hours. During this overnight marinating, the pits will impart an almond
3

flavor to the apricots and their syrup. Drain the fruit, reserving the syrup and being careful not to crush the apricots. Halve the apricots. Remove and discard the pits. Place 4 or 5 apricots halves in the bottom of each gratin dish, arranging them to just cover the bottom of the dishes.
4

If using canned apricots, begin the preparation at this point. Drain the fruit, reserve the syrup. Arrange 4 or 5 apricots halves in the bottom of each gratin dish, or enough to cover the bottom of the dishes. Place the remaining fresh or canned apricots in a food processor with a little of the syrup and process to a thick puree. Set aside. To make the topping, combine 1/2 cup of the powdered sugar, the almond powder, butter, egg yolks, and whole egg in a mixing bowl and beat with a whisk until thoroughly blended. Divide the batter among the 4 gratin dishes, spreading it evenly over the top of the apricots. Sprinkle the top of the batter with slivered almonds. Sprinkle the remaining 1/4 cup sugar over the top of the gratin dishes with a sugar sifted or fine sieve. 45 minutes before serving, preheat the oven to 219°C. 20 minutes later, place the gratins in the oven and bake for 15 to 20 minutes, until lightly browned on top. Just before serving, place the apricots puree in a small saucepan and warm over low heat. Add the apricot brandy and pour the sauce into a warmed sauce boat.
Ready !