 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
These clafoutis-like puddings are best served warm. This dessert can be made using a 9-inch pie plate instead of the gratin dishes. Ingredients:
24 dried apricots, quartered |
2 tablespoons brandy |
1 cup sliced almonds (4 ounces) |
1/2 cup granulated sugar |
1 tablespoon all-purpose flour |
1/6 teaspoon salt |
3 large eggs |
3/4 cup heavy cream |
confectioners sugar for dusting |
Directions:
1. Preheat oven to 400°F. Butter gratin dishes and put in a shallow baking pan.
2. Soak apricots in brandy 10 minutes, then drain, reserving brandy.
3. Reserve 2 tablespoons almonds. Pulse remaining almonds, granulated sugar, flour, and salt in a food processor until almonds are finely chopped. Add eggs and cream and pulse until smooth. Stir reserved brandy into almond cream.
4. Pour almond cream into gratin dishes and sprinkle with apricots and reserved almonds.
5. Bake gratins in middle of oven until puffed and golden brown, 18 to 20 minutes. Dust with confectioners sugar.
|
|