Active Time

　　15 min

　　Total Time

　　25 min

　　These clafoutis-like puddings are best served warm. This dessert can be made using a 9-inch pie plate instead of the gratin dishes.

　　

Ingredients

Serves 4

　　24 dried apricots, quartered

　　2 tablespoons brandy

　　1 cup sliced almonds (4 ounces)

　　1/2 cup granulated sugar

　　1 tablespoon all-purpose flour

　　1/6 teaspoon salt

　　3 large eggs

　　3/4 cup heavy cream

　　Confectioners sugar for dusting

　　

Special Equipment

4 (6-inch) shallow gratin dishes

　　

Step 1

Preheat oven to 400°F. Butter gratin dishes and put in a shallow baking pan.

　　

Step 2

Soak apricots in brandy 10 minutes, then drain, reserving brandy.

　　

Step 3

Reserve 2 tablespoons almonds. Pulse remaining almonds, granulated sugar, flour, and salt in a food processor until almonds are finely chopped. Add eggs and cream and pulse until smooth. Stir reserved brandy into almond cream.

　　

Step 4

Pour almond cream into gratin dishes and sprinkle with apricots and reserved almonds.

　　

Step 5

Bake gratins in middle of oven until puffed and golden brown, 18 to 20 minutes. Dust with confectioners sugar.