| |
 |
Apricot Gratin with Almonds and Kirsch
Recipe from Roger Vergé - "Moulin de Mougins". |
 |
Ingredients for 4 people
- 1 cup superfine sugar
- 1/2 cup honey
- 1 vanilla bean
- 2 1/2 cups water
- 2 1/4 pound fresh apricots
- 4 cans if using canned fruit
- 3/4 cup powedered sugar
- 1 1/4 cups almond powder
- 10 T unsalted butter
- 2 egg yolks
- 1 whole egg
- 1/4 cup slivered almonds
- 3 T apricot brandy or kirschce
|
|
Material
- 1 Large saucepan with cover
- 1 medium saucepan
- Food processor
- 1 large mixing bowl
- 1 whisk
- 4 small gratin dishes
|
|
Preparation
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.
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 and 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 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
- If using canned apricots, begin the preparation at this point.
Drain the fruit, reserve the syrup. Arrange 4 or 5 apriocts halves in the bottom of each gratin dishe, or enough to cover the bottom of the dishes. Place the remaining fresh or cannes 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 powedered 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 425 'F. 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
- Serve the gratins on dessert plates lined with paper doilies or folded linen napkins.
Pass the apricot topping separately.
|
 |
|
|
|
 |
Grand chefs' recipes 
Summer salad
Apricots Gratin with Almonds and Kirsh
