These clafoutis-like puddings are best served warm. This dessert can be made using a 9-inch pie plate instead of the gratin dishes.
Recipe information
Total Time
25 min
Yield
Serves 4
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
Special Equipment
4 (6-inch) shallow gratin dishes
Preparation
Step 1
Preheat oven to 400Ā°F. Butter gratin dishes and put in a shallow baking pan.
Step 2
Soak apricots in brandy 10 minutes, then drain, reserving brandy.
Step 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.
Step 4
Pour almond cream into gratin dishes and sprinkle with apricots and reserved almonds.
Step 5
Bake gratins in middle of oven until puffed and golden brown, 18 to 20 minutes. Dust with confectioners sugar.
