This is based on an ancient Egyptian recipe and uses fresh apricots.
300 g fresh apricots, de-stoned and pureed
½ cup sugar
¼ cup cream
1 heaped tablespoon ground almonds
Sliced almonds and mint leaves to garnish
Pre-heat oven to 175 C.
In a bowl whisk the eggs and sugar together, add the cream and fold
in the ground almonds and pureed apricots. Butter four 150ml ramekins. Pour the
apricot mixture into the ramekins. Place the ramekins in a larger pan and
pour in hot water to come half way up sides of dishes. Bake for 45 minutes, or
until the point of a knife inserted in the middle comes out clean. Serve either
hot or cool. Garnish with sliced almonds and mint leaves and serve with
NOTE: Soaked dried apricots can be substituted for fresh apricots if
they’re not available.
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