Apricot gratin with meringue topping

Ingredients for 4 servings:

• 750 g apricot(s), fresh or from the can
• 3 eggs
• 2 packets of vanilla sugar
• 250 g quark (low-fat quark)
• 3 tbsp almonds, ground
• 3 tbsp flour
• 1 pinch of salt
• 6 tbsp sugar
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat oven to 180°C. Grease a deep ovenproof dish and preheat in the oven. Wash and halve the apricots, and remove the stones (let the canefruit drain). Separate the eggs. Beat the egg yolks with the vanilla sugar until creamy. Gradually stir in the quark, almonds, and flour. For the meringue, beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the sugar. Spread the apricots in the dish, layer the egg yolk mixture on top, and top with the meringue. Bake in the preheated oven on the lowest rack at 160°C (convection oven) for about 45 minutes. If the gratin starts to get too dark, cover with aluminum foil. Serve immediately. Tip: Also delicious with other fruit, such as cherries, berries, or apples.