Poached apricots with frangipane filling
25 min
A gorgeous summery dessert of fresh apricots cooked in white wine with an almond frangipane filling. Serve warm with a dollop of whipped cream or ice cream.
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Ingredients
Serves: 4
- 1 egg yolk
- 4 tablespoons sugar
- 2 tablespoons butter, softened
- 100g ground almonds
- 1 tablespoon Amaretto liqueur
- 8 fresh firm apricots
- 250ml sweet white wine
- 2 tablespoons flaked almonds for garnishing
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- Preheat oven to 200 C / Gas 6.
- Cream egg yolk and sugar in a bowl until pale and fluffy; add softened butter and mix thoroughly.
- Mix Amaretto liqueur into ground almonds; add to creamed mixture.
- Halve apricots, remove the stones and hollow out the middle to make a larger space. Add any apricot flesh to the creamed mixture.
- Stuff apricots with the creamed mixture. Arrange in a baking dish so they sit upright; pour wine into the baking dish.
- Cook for 15 minutes. Sprinkle flaked almonds on top of apricots 5 minutes before cooking time is due to finish.
