Provence Web Cooking and Gastronomy in Provence with Roger Vergé

Apricot Gratin with Almonds and Kirsch
Receipe by Roger Vergé from "Moulin de Mougins"

Ingredients for 4 people

1 cup superfine sugar
1/2 cup honey
1 vanilla bean
2 1/2 cups water
2 1/4 pound fresh apricots
4 cans if using canned fruit
3/4 cup powedered sugar
1 1/4 cups almond powder
10 T unsalted butter
2 egg yolks
1 whole egg
1/4 cup slivered almonds
3 T apricot brandy or kirsch

Material

1 Large saucepan with cover
1 medium saucepan
Food processor
1 large mixing bowl
1 whisk
4 small gratin dishes

Preparation

If using fresh apricots, the preparation should be begun at
least 24 hours ahead. If using can, eliminate the first step
and start the preparation several hours ahead.

For fresh apricots, combine 1 cup sugar, the honey, the
vanilla bean and the water in a medium saucepan and bring to a boil.

Place the whole apricots in a large saucepan. Pour the boilin
syrup over them, and bring back to a boil over medium high heat.

Remove from the heat; the apricots should be completely
submerged in the syrup. If not, they will discolor.
If necessary, invert a saucer on top of the fruit to keep it
submerged. Cover the saucepan and let satnd for 24 hours.

During this overnight marinating, the pits will impart and almond
flavor to the apricots and their syrup.

Drain the fruit, reserving the syrup and being careful not to crush
the paricots. Halve the apricots. Remove and discard the pits.
Place 4 or 5 apricots halves in the bottom of each gratin dish,
arranging them to just cover the bottom of the dishes.

If using canned apricots, begin the preparation at this point.
Drain the fruit, reserve the syrup. Arrange 4 or 5 apriocts halves
in the bottom of each gratin dishe, or enough to cover the
bottom of the dishes. Place the remaining fresh or cannes apricots
in a food processor with a little of the syrup and process to a
thick puree. Set aside.

To make the topping, combine 1/2 cup of the powedered sugar,
the almond powder, butter, egg yolks, and whole egg in a mixing
bowl and beat with a whisk until thoroughly blended.

Divide the batter among the 4 gratin dishes, spreading it
evenly over the top of the apricots. Sprinkle the top of the
batter with slivered almonds. Sprinkle the remaining 1/4 cup
sugar over the top of the gratin dishes with a sugar sifted
or fine sieve.

45 minutes before serving, preheat the oven to 425 'F.
20 minutes later, place the gratins in the oven and bake for
15 to 20 minutes, until lightly browned on top.

Just before serving, place the apricots puree in a small
saucepan and warm over low heat. Add the apricot brandy and pour
the sauce into a warmed sauce boat.

Serve the gratins on dessert plates lined with paper doilies or
folded linen napkins.
Pass the apricot topping separately.

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