Apricot and Almond Gratins with Kirsch Syrup

By corlear

Prepaiaton: 30 minutes
Cooking: 20 minutes
Ease: Easy
Cost: Inexpensive

Ingredients

• For the fruits:
• 1 lb (1 kg) fresh apricots
• 1 vanilla bean
• 1 cup (200 g) honey
• 1 cup (200 g) sugar
• 2 tablespoons kirsch
• For the almond cream:
• 5 oz (150 g) ground almonds
• 2/3 cup (1SO g) sugar
• 10 tablespoons (150 g) butter, softened
• 1 egg
• 2 egg yolks
• 2 tablespoons (25 g) sliced almonds
• 2 tablespoons confectioners' sugar

Details

Servings 6

Preparation

Step 1

The day before:
Prepare the fruit. Place the whole apricots in stainless-steel saucepan (the apricot pit gives an almond flavor to the apricots).

In a second saucepan, bring 20 fl oz (600 ml) water, the vanilla bean, honey, and sugar to a boil. Pour the boiling syrup over the apricots. Bring the syrup back to a boil and take it off the heat.

Cover the saucepan and set it aside for 24 hours, checking that the apricots are well submerged in the syrup. If necessary, place a plate upside-down in the saucepan to weigh down th apricots so they are immersed in the syrup.

Several hours in advance:
Strain the apricots, cut them in half and pit them. Reserve the syrup. Set aside the most attractive apricot halves for garnish. Purée a quarter of the apricots with a little bit of the syrup to obtain a thick compote.

In a bowl, combine the ground almonds and sugar. Add the butter, whole egg, and egg yolks. Stir the mixture with a whisk to obtain a smooth texture.

Divide the apricot halves among 6 individual gratin dishes. Cover them with the almond cream. If the cream is too stiff, warm it very slightly to soften. Sprinkle the sliced almonds on top. Dust with confectioners’ sugar.

40 minutes before serving:
Preheat the oven to 400°F (210°C). Bake the gratins for 15-20 minutes until golden brown. Gently heat the apricot compote, and add the kirsch.

Just before serving:
Place paper doilies on 6 small plates. Place the gratin dishes on top. Serve immediately, with the compote presented on the side in a sauce boat.

Improvise! Try replacing the apricots with peaches, pears, or even prunes. You can also use apricot brandy instead of kirsch.