Apricot Dessert
A community recipe by Martin The CookNot tested or verified by Nigella.com
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Dry the apricot's from the juice, Spread the butter all over the baking form, Place the apricot's on the bottom of the baking form, sliced side up, In a bowl beat the eggs powder sugar, cream & almonds. In a little pot pace the vanilla stick and add half cup of water Cook it for 7min Cool it down add the vanilla water to the beaten eggs with almonds, stir it and then pour it over the apricots, Slide in to a oven for 30 m on 180 C, blush the flake's on a pan and sprinkle over the warm dessert.
Dry the apricot's from the juice, Spread the butter all over the baking form, Place the apricot's on the bottom of the baking form, sliced side up, In a bowl beat the eggs powder sugar, cream & almonds. In a little pot pace the vanilla stick and add half cup of water Cook it for 7min Cool it down add the vanilla water to the beaten eggs with almonds, stir it and then pour it over the apricots, Slide in to a oven for 30 m on 180 C, blush the flake's on a pan and sprinkle over the warm dessert.
Introduction
Apricot vol.1
Apricot vol.1
Ingredients
Serves: 4-6
Metric
Cups
- 1 can fresh apricot 500g
- 3 eggs
- 200 grams sweet cream 30%
- 90 grams icing sugar
- 100 grams ground almonds
- 1 handful flaked almonds
- butter
- 1 vanilla stick
- 1 can fresh apricot 500g
- 3 eggs
- 7 ounces sweet cream 30%
- 3⅙ ounces confectioners' sugar
- 3½ ounces almond meal
- 1 handful sliced almonds
- butter
- 1 vanilla stick
Method
Apricot Dessert is a community recipe submitted by Martin The Cook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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