ingredients

16 large canned half-apricots
100 g ground almonds
40 g of flaked almonds
3 eggs
2 dl of cream
75 g of sugar
Butter for the mold

Equipment

1 oven dish of at least 1 l or 4 individual dishes
1 small salad bowl 1 whisk

Steps

Step 1

In advance: preheat the oven to 180 ° C (theory 4). Butter the dish or dishes. Drain the apricots, squeeze them in the dish, face cut under.

2nd step

Assemble: beat the eggs in the bowl. Add sugar, cream and almond powder while whisking to obtain a smooth cream. Pour on the apricots.

Step 3

Cook: bake approx. 20 min. Sow the flaked almonds. Enjoy tepid or cold.

tips

Variant .

The gratin can of course be prepared with fresh apricots.

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Adeline's ideas.

I use thick cream rather than fluid cream, so that its acidulous note gives a fresher flavor to the gratin.
If I use canned apricots (480-500 g drained), I prefer them to light syrup for a dessert with more balanced flavors, without excess sugar.
I prefer fresh apricots, which begin to arrive in June and are present on the stalls until late July: I choose ripe, that is to say, slightly soft under the finger, which does not deprive them of their tangy note that balances the flavors of this dessert.
I sow the almonds 5 minutes before the end of cooking so that they just have time to blonden, which enhances their aroma.
For an express dinner, I serve a good salad then this warm gratin: its caloric wealth is enough to complete the meal.