Caramelised apricots in almond custard

Caramelised apricots in almond custard

By
From
100 Best Cakes and Desserts
Serves
4
Photographer
Mark Roper

Baked apricots are sublime, and they go especially well with custard. I prefer this dish served cold, but you can also serve it hot.

Ingredients

Quantity Ingredient
8 ripe apricots, halved and stoned
115g caster sugar
20g butter
3 eggs
1/2 vanilla pod, seeded
55g ground almonds
2 tablespoons brandy
500ml milk
2 tablespoons raspberry jam
icing sugar, for dusting

Method

  1. Preheat the oven to 160°C. Butter a gratin dish large enough to hold sixteen apricot halves.
  2. Place the apricot halves in a bowl and coat with one-third of the sugar.
  3. Heat the butter in a non-stick frying pan. Add the apricot halves and cook for a few minutes or until caramelised all over. Transfer the caramelised apricots to the prepared gratin dish, overlapping them if necessary.
  4. In a bowl, combine the eggs with the remaining sugar, vanilla seeds, ground almonds and brandy. Stir in the milk, then pour the mixture over the apricots.
  5. Bake for about 25 minutes or until the custard is set.
  6. Serve the gratin hot or cold, dotted with raspberry jam and dusted with icing sugar.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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