Name: Apricot gratin
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 kilogram tub apricot halves in natural juice, drained; 3/4 cup frozen raspberries; 80 gram amaretti biscuits, crumbled; 1 cup bought vanilla custard; 1/2 cup sour cream; 2 tablespoon brown sugar; 2 tablespoon flaked almonds, toasted

Apricot gratin

Packed full of juicy apricots, raspberries and creamy vanilla custard, this beautiful dessert is wonderful sprinkled with crumbled biscuit pieces and flaked almonds to add extra taste and crunch.

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Serves 4

Prep

10M

Cook

Total

15M

Ingredients

1 kilogram tub apricot halves in natural juice, drained

3/4 cup frozen raspberries

80 gram amaretti biscuits, crumbled

1 cup bought vanilla custard

1/2 cup sour cream

2 tablespoon brown sugar

2 tablespoon flaked almonds, toasted

Method

1.Preheat an oven-grill to high. Place apricot halves, cut-side up, in a 1.5-litre (6-cup) shallow rectangular oven proof dish. Sprinkle with raspberries and biscuits.

2.Combine custard and sour cream in a medium bowl. Spoon over apricot halves. Sprinkle with sugar. Grill 2-3 minutes, or until sugar is melted and top is browned lightly. Serve sprinkled with almonds.

You could use canned peaches or plums instead of apricots. To toast almonds, spread over a baking tray; bake in on oven preheated to 180°C/160°C fan forced for 5 minutes or until browned lightly. Alternatively, place in a small, dry frying pan; stir over moderate heat for 3-4 minutes.
Note

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