Cream apricot crush
Instructions
In a bowl beat together 2 eggs and 1 egg yolk, sugar, working for 5 minutes.
Stir the sifted flour, a pinch of salt and milk without making any lumps.
Place to rest in a cool place for half an hour.
Wash the apricots, dry, cut them in half, remove the stones and place them together to egg mixture along with the liquor.
Pour it all into a baking dish or on a baking tray low edges of about 24 cm in diameter, greased and floured.
Put to cook in the oven at 180 degrees already warm for about half an hour.
If the preparation should take color, cover it with aluminum foil.
Creamy baked apricots are good both warm and at room temperature.
Note Similarly, you can prepare cherries and blueberries.
If you are not overripe apricots, you should cook 3-4 minutes to steam or in a syrup of water and sugar, so they will help loosen.
If you can serve the apricots sprinkle granulated sugar.
Ingredients and dosing for 4 persons
- 500 g of apricots
- 80 g of flour
- 3 eggs
- 1 tablespoon of grand marnier
- 4 tablespoons of sugar
- 15 cl of milk
- For the mold:
- Butter