Apricot gratin with almond cream

Ingredients for 8 servings:

• 1 kg apricot(s), fresh
• 200 g sugar
• 200 g honey
• 1 vanilla pod(s)
• 600 ml water
• 150 g almond(s), peeled
• 150 g sugar
• 150 g butter
• 2 egg yolks
• 1 egg(s)
• 25 g almond flakes
• 2 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

Gratin of apricots and almonds

Dissolve the sugar and honey in the water. Add the split vanilla pod. Bring to a boil and add the apricots whole. Bring back to a boil and let stand for a day. Cover the apricots with a plate to ensure they remain completely submerged in the sugar syrup and prevent dark spots from forming due to air contact. The remaining kernels significantly intensify the flavor. Roast the peeled almonds in an oven at 160°C for 20 minutes, then finely grind them. Mix the sugar, room-temperature butter, egg yolk, and egg with the almond flour to form a smooth batter. Carefully remove the apricots from the sugar syrup. Peel back the skins, remove the pits, and densely line the bottom of a shallow baking dish with the apricot halves. It’s also great for later serving if you use several small portion dishes. Spread the almond cream on top and smooth it down. Sprinkle evenly with flaked almonds and then with powdered sugar. Bake in an oven preheated to 220 degrees Celsius for 20 minutes. The surface should turn golden yellow. If you have any leftover apricots, you can puree them, flavor them with a little apricot schnapps, and serve the fruit puree as a cold accompaniment to the warm gratin.