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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    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

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 200 C / Gas 6.
    2. Cream egg yolk and sugar in a bowl until pale and fluffy; add softened butter and mix thoroughly.
    3. Mix Amaretto liqueur into ground almonds; add to creamed mixture.
    4. Halve apricots, remove the stones and hollow out the middle to make a larger space. Add any apricot flesh to the creamed mixture.
    5. Stuff apricots with the creamed mixture. Arrange in a baking dish so they sit upright; pour wine into the baking dish.
    6. Cook for 15 minutes. Sprinkle flaked almonds on top of apricots 5 minutes before cooking time is due to finish.

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