Apricots au gratin with quark and egg snow topping

Name: Apricots au gratin with quark and egg snow topping
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Apricots; 4 TABLESPOONS Maple syrup; 2 TABLESPOONS Almond liqueur (e.g. Amaretto); 2 Eggs (size M); 50 g Sugar; 1 package Vanillin sugar; 150 g Low-fat curd; 50 g Whipped cream; 25 g demerara sugar; 25 g flaked almonds; 7-10 Tbsp Grease; 7-10 Tbsp Mint and icing sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Apricots
4 TABLESPOONS Maple syrup
2 TABLESPOONS Almond liqueur (e.g. Amaretto)
2 Eggs (size M)
50 g Sugar
1 package Vanillin sugar
150 g Low-fat curd
50 g Whipped cream
25 g demerara sugar
25 g flaked almonds
7-10 Tbsp Grease
7-10 Tbsp Mint and icing sugar

Directions

1
Wash the apricots, halve them and remove the stone. Cut the fruit into slices. Mix maple syrup and liqueur. Put the apricots in a bowl, pour the syrup-liqueur mixture over them and let them steep for about 15 minutes.
2
In the meantime, separate the eggs. Whisk the egg yolks, sugar and vanillin sugar with the whisk of the hand mixer until thick and creamy white. Stir in curd and cream. Beat the egg whites until stiff and fold into the quark mixture in portions.
3
Place the apricots and marinade in 4 ovenproof greased casseroles. Sprinkle with brown sugar, spread the quark mixture evenly over it and sprinkle with almond flakes. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 18-20 minutes.
4
Remove from the oven, decorate with mint as desired and serve dusted with icing sugar.