Best Apricot Gratin With Almonds And Kirsch Recipes

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APRICOT AND RASPBERRY GRANOLA GRATIN WITH RASPBERRY HONEY YOGURT



Apricot and Raspberry Granola Gratin with Raspberry Honey Yogurt image

Provided by Bobby Flay

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup nonfat Greek yogurt
3 tablespoons raspberry honey
1 cup whole milk
4 eggs
1 cup all-purpose flour
4 tablespoons unsalted butter, melted, plus a few tablespoons softened butter for greasing
2 tablespoons light brown sugar
2 tablespoons pure cane sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
8 ripe, slightly firm fresh apricots, halved, pitted and quartered
1 cup fresh raspberries
1 cup low fat granola, such as Kellogg's
1/2 cup sliced almonds

Steps:

  • For the yogurt: In a small bowl, mix the yogurt and honey together. Refrigerate until ready to use.
  • For the gratin: Preheat the oven to 425 degrees F. Butter a 2-quart gratin dish with the softened butter.
  • In a medium bowl, whisk together the milk and eggs. Whisk in the flour, melted butter, brown sugar, cane sugar, vanilla and salt, until smooth. Pour the batter into the gratin dish and arrange the apricot slices and raspberries on top. Bake for 20 minutes.
  • Take the gratin out of the oven, and sprinkle the top with the granola and almonds, and bake until the batter is light brown and set, and the fruit is tender, 5 to 10 more minutes. Let cool for 20 minutes before serving.
  • Serve with a dollop of the raspberry honey yogurt.

APRICOT-ALMOND GRATINS



Apricot-Almond Gratins image

These clafoutis-like puddings are best served warm. This dessert can be made using a 9-inch pie plate instead of the gratin dishes.

Time 25m

Yield Serves 4

Number Of Ingredients 10

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
4 (6-inch) shallow gratin dishes

Steps:

  • Preheat oven to 400°F. Butter gratin dishes and put in a shallow baking pan.
  • Soak apricots in brandy 10 minutes, then drain, reserving brandy.
  • 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.
  • Pour almond cream into gratin dishes and sprinkle with apricots and reserved almonds.
  • Bake gratins in middle of oven until puffed and golden brown, 18 to 20 minutes. Dust with confectioners sugar.

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