Summary

Ingredients

• 1 kg apricot (s), fresh
• 200 g suar
• 200 g honey
• 1 vanilla pod (s)
• 600 ml water

For the cream:

• 150 g almond (s), peeled
• 150 grams sugar
• 150 g butter
• 2 egg yolks
• 1 egg (s)
• 25 g flaked almonds
• 2 tablespoon powdered sugar

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Instructions

1. Dissolve sugar and honey in the water. Add the sliced vanilla pod. Bring to the boil and add the apricots whole. Bring to the boil again and let it steep for a day. The fruits should be covered with a plate so that they stay completely in the sugar syrup and no dark spots form due to contact with air. The kernels still contained ensure a clear intensification of the taste.
2. Roast the peeled almonds in the oven at 160 degrees for 20 minutes, then grind them finely. Mix the sugar, butter at room temperature, egg yolk and egg with almond flour to form an even dough.
3. Carefully lift the apricots out of the sugar syrup. Peel off the skin, remove the core and line the bottom of a flat baking dish tightly with the apricot halves. It is also very nice for later serving if you use several small portion forms. Apply the almond cream and smooth it out. Sprinkle evenly with flaked almonds and then with powdered sugar. Bake in the oven preheated to 220 degrees for 20 minutes. The surface should take on a golden yellow color.
4. If there are left apricots, you can puree them, flavor them with a little apricot brandy and serve the fruit puree as a cold addition to the warm gratin.