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Ingredientes
- 1 c. Sugar
- 1/2 c. Honey
- 1 x Vanilla bean
- 2 1/2 c. Water
- 2 1/2 lb Fresh apricots
- 3/4 c. Powdered sugar
- 1 1/4 c. Almond flour
- 10 Tbsp. Butter softened
- 2 x Egg yolks
- 1 whl Egg
- 1/4 c. Slivered almonds
- 3 Tbsp. Kirsch Fresh mint Powdered sugar in shaker
Direcciones
- Preheat the oven to 425 degrees.
- In a sauce pan, combine the sugar, honey, vanilla bean, and water. Bring the liquid up to a boil. Add in the apricots and bring back to a boil. Remove from the heat. Invert a saucer on top of the fruit to keep it submerged. Cover the saucepan and let stand for 24 hrs.
- During the marinating, the pits will impart an almond 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 throw away the pits. Place 4 to 5 apricot halves in the bottom of each gratin dish, so they cover the bottom of the dish. Place the remaining apricots in a food processor with apricot syrup and puree till smooth.
- For the topping: Combine 1/2 c. of the powdered sugar, the almond pwdr, butter, egg yolks, and whole egg in a mixing bowl and beat with a whisk till smooth. Divide the batter among the 6 gratin dishes and spread proportionately over the apricots. Sprinkle the top with the slivered almonds and the remaining powdered sugar. Place the gratins in the oven and bake for 15 to 20 min. Bring the puree with the Kirsch up to a simmer. Remove the gratins from the oven and place one on each plate. Garnish with the puree, powdered sugar, and fresh mint.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 6 servings | |
| Calories 564 | |
| Calories from Fat 189 | 34% |
| Total Fat 21.52g | 27% |
| Saturated Fat 12.51g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 154mg | 6% |
| Potassium 499mg | 14% |
| Total Carbs 91.55g | 24% |
| Dietary Fiber 3.8g | 13% |
| Sugars 87.57g | 58% |
| Protein 4.05g | 6% |
