Apricot gratin
4 servings
25 minutes
Apricot gratin is a refined blend of sweet fruits and a delicate creamy sauce with hints of parmesan and cognac. This dessert hails from European cuisine, where gratins are a popular dish symbolizing cozy family dinners. Baked apricots reveal their natural sweet-tart freshness, while cheese adds depth to the flavor. The dish is airy, with a caramelized crust and exquisite aroma. It is perfect as a finishing touch to a festive dinner or romantic evening, especially paired with a glass of white wine.
1
Whip the cream lightly with sugar and mix with grated parmesan and cognac. Cut the apricots in half, remove the pits, and layer them in a dish, pouring cream over each layer. Press the apricots down to fit tightly, and place the dish in an oven preheated to 180 degrees for fifteen to twenty minutes.
- Cream: 100 ml
- Sugar: 50 g
- Parmesan (Parmigiano Reggiano): 50 g
- Cognac (brandy): 50 ml
- Apricots: 600 g
