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Baked Apricots in Almond Cream

Source of Recipe


From "Nicole Routhier's Fruit Cookbook"






List of Ingredients



• 5 Tbsp unsalted butter, at room temperature
  
• 3 Tbsp sugar
  
• 2 large egg yolks
  
• 1 tsp almond extract
  
• 1/2 tsp vanilla extract
  
• 8 fresh apricots
  
• 1/4 cup apricot preserves
  
• 2 Tbsp lemon juice
  
• 1/4 cup sliced almonds, toasted
  
• Optional: Whipped cream
  






Instructions



1. Preheat oven to 450º F. Cream softened butter and sugar together with a wooden spoon until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add almond and vanilla extracts; mix until well blended.
   
   
2. Halve and pit each apricot. Arrange the halves, cut-side down, in a 10-inch round pie pan. Spread almond cream over fruit, being sure to cover it completely.
   
   
3. Set pan on center oven rack and bake about 8 minutes, or until cream begins to set and turn golden around the edges. Meanwhile, mix apricot preserves with lemon juice. Spoon over the apricots and bake until topping is golden brown and bubbly, about 3 minutes longer. Sprinkle top with toasted almonds. Transfer to a rack to cool.
   
   Serve warm or cold with whipped cream.
   
   Makes 4 to 6 servings.