Skip to main content

Apricots in wine with baked custard and almonds (Postre de damascos al vino con miel y almendras)









When I saw these photos and  was making this post I could not believe that the summer (here)went so fast.

 We are already in Autumn and near the winter. We had nice apricots but everything was so quickly .
But I always thought of doing this post at the time when the north are already in the season of apricots.
I hope you enjoy this recipe.
I will wait to my next summer to enjoy apricots.

xo

source : Daily telegraph.co.uk










Ingredients

custard

400 ml milk 
350 ml double cream
1 teaspoon vanilla
6 egg yolks
70 grams sugar

Poached apricots

500 ml moscato or white wine
2 tablespoons honey
6 or 8 ripe apricots, halved and stoned


 almonds

60 grams almonds sliced lengthways in half
1 teaspoon sugar
1/2 tsp salt

Method

Preheat the oven 160° (325 F)
To make the custard pour the milk and cream into a pan and add the vanilla.
Simmer gently for 5 minutes, then remove from the heat. Beat together the egg yolks and sugar in a large bowl.
Very slowly pour the warmed milk and cream into the eggs, whisking constantly. Return the mix to the pan and place over a low heat,stirring constantly with a wooden spoon for 5 minutes, until thickened.

Pour this mix into a 1 litre overproof dish that is at least 5 cm deep. Fold an old tea towell in half and place one of the bottom of a large roasting tin that will easily fit your overproof dish. Sit the custard dish on top of the tea towell  and pour the water from a boiling kettle around the sides  of the dish to make a bain marie- you want the water to come halfway up the sides. 
Very carefully take to the ovan and bake  for 40 minutes or until set into the middle- you want a little custard to cling to it.
Remove the dish from  the bain marie and let cool.







Combine the wine and honet in a saucepan and place over a lowheat until honey dissolves. Add the apricots and make sure they are fully submerged. Simmer for about 4 mintes until they are just tender.

Transfer the apricots to a dish,then return the liquid to a medium heat and boil until reduced by half.

To make the almonds melt the butter in a small frying pan over a medium heat. When it just begin to bubble,add the almonds and sti, moving them constantly for 5 minutes until they begin to turn golden. Take oof the heat and toss with the sugar and salt. Leave to cool for 5 minutes. Serve the apricots with a spoonful of custard and a sprinkling of almonds.




Print recipe


















En español 

Postre de damascos al vino con miel y almendras


































Comments

Popular posts from this blog

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.  Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit  159 ml ready made custard Heat  oven to 180° c . Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff.  Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche.... And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course! The original recipe is with spinachs but we use only little tomatoes and basil.   Adapted from :    Plated cravings.com Cherry tomatoes and basil quiche  Ingredients 2 cups all purpose flour 1 teaspoon salt 1 large  egg 1/2 cup unsalted butter (cold) 2 tablespoon cold water 2 tablespoons breadcrumbs or panko Filling 5 large eggs 1/2 cup heavy cream 1 cup crumble cheese (/feta, mozzarela or gauda) 1 1/2 cup cherry tomatoes 1/2 tsp salt some pepper 1/2 cup fresh basil leaves Method Crust Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180° c (370° F) ligtly grease a 9" / 23 cm quiche pan or pie dish. In a large bowl mix eggs, heavy cream and cru...

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and  only made apricot jam  for the winter. And  this is  the first and only apricot's tart I made this season. This tart  can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained)  1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs  100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds  Pate sablee recipe  ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and  slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...