- 1 pinch salt
- 2 fresh egg yolks
- 2 fresh egg whites
- a little icing sugar
- 600 g apricots
- 1 dl white wine or apple juice
- 1 tbsp. sugar
- 3 tbsp. liquid honey
- 4 tbsp. ground almonds
Halve and pit the apricots, then place the halves next to each other with the curves facing downwards in 4 ovenproof ramekins. Mix the sugar into the wine, then pour this mixture into the ramekins in between the fruit.
Mix the egg yolks with honey until the colour turns paler. Beat the egg whites with the salt until stiff. Add the sugar and continue beating until the mixture turns glossy. Carefully fold in the almonds and the egg-white mixture. Fill the mixture into a smooth-nozzled pastry bag, top the apricot halves with this mixture.
Bake for approx. 10 mins. in the centre of an oven preheated to 200°C. Dust with icing sugar before serving.
- 30 mins Preparation/cooking time: ca. 20m + Bake: ca. 10m
- Servings For 4 people
- Nutrition 267 Kcal