Apricot Gratin with Meringue Topping
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g apricot (s), fresh or canned
- 3 egg (s)
- 2 packs vanilla sugar
- 250 g quark (low-fat quark)
- 3 tablespoon almond (s), ground
- 3 tablespoon flour
- 1 pinch (s) salt
- 6 tablespoon sugar
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Grease a tall ovenproof dish and preheat in the oven.
- Wash the apricots, cut in half and remove the stones (allow the fruit to drain). Separate the eggs. Mix the egg yolks with the vanilla sugar until creamy. Gradually stir in the quark, almonds and flour.
- For the meringue, beat the egg white with a pinch of salt until stiff, while drizzling in the sugar. Spread the apricots in the pan, layer the egg yolk mixture on top and top with the meringue.
- Bake in the preheated oven on the bottom shelf at 160 ° C for about 45 minutes. If the gratin gets too dark, cover with aluminum foil. Serve immediately.
- Tip: Also tastes good with other fruit, e.g. with cherries, berries or apples.
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