serves
8
prep
15 minutes
cook
35 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 500 g firm, ripe apricots
- 1 tbsp brandy or dessert wine
- 110 g (½ cup) caster sugar
- 75 g (¾ cup) almond meal
- 125 ml (½ cup) milk
- 125 ml (½ cup) pouring cream
- 3 eggs, at room temperature
- 1½ tsp natural vanilla essence or extract
- 1 lemon, zest finely grated
- 2 tbsp plain flour
- thick cream or vanilla ice-cream, to serve
Instructions
Preheat oven to 180°C (160°C fan-forced).
Halve the apricots and remove the stones. Arrange in a 24 cm (base measurement) ceramic quiche dish or a shallow 1.5 litre (6 cup) ovenproof dish. Sprinkle with the brandy or dessert wine and 1 tbsp of the caster sugar. Set aside while making the custard.
Process the remaining sugar, almond meal, milk, cream, eggs, vanilla and lemon zest in a food processor until well combined. Add the flour and process until just combined. Pour evenly over the apricots.
Bake in preheated oven for 35 minutes or until the custard is just set in the centre. Serve warm or at room temperature with cream or ice-cream.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
