Baked Apricot Puddings

(Serves 4)

Ingredients

• 300g fresh apricots, de-stoned and pureed (or 1 cup dried, see note below)
• 4 eggs
• ½ cup sugar
• ¼ cup cream
• 1 heaped tablespoon ground almonds
• Sliced almonds to garnish
• Mint leaves to garnish

Method

Pre-heat oven to 150° C.

In a bowl whisk the eggs and sugar together, add the cream and fold in the ground almonds and pureed apricots.

Butter one large dish or 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, garnished with almond slivers and mint leaves and serve with yoghurt.

Note: If fresh apricots are not available use 1 cup dried, soaked in warm water until doubled in size then drained well.

John Hawkesby’s wine recommendation

Viognier
Spade Oak Reserve 2009

Dessert Wine
Selaks Ice 2007