Baked Apricots with Apricot Compote

Rating: 4.00 / 5.00 (4 Votes)

Total time: 45 min



whole. Embed a hazelnut in the whole apricots. Caramelize brown sugar, extinguish with white wine and calvados and simmer the quartered apricots in it to compote on low heat. Grind the rest of the hazelnuts.

Make a batter with 3 wines, egg yolks, sugar, flour and stiffly beaten egg whites and mix with the ground nuts.

Flour the apricots, fold them through the batter and fry them in hot fat.

Pour the compote into a deep plate and place the apricot dumplings on top. Decorate everything with mint and powdered sugar.

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