Apricot Gratin

1. 1

   Rinse lemon, slice off and discard ends, then cut fruit crosswise into paper-thin slices, and discard seeds.

2. 2

   In a 10- to 12-inch nonstick frying pan over high heat, bring 1 cup water to a boil. Add lemon and cook for 1 minute. Drain. Repeat step.

3. 3

   In pan, combine lemon and 1/4 cup sugar. Stir often over medium-high heat until liquid evaporates, 4 to 5 minutes; take care not to scorch fruit.

4. 4

   Rinse apricots, pit, and cut fruit lengthwise into 3/4-inch slices. In a 10-inch-wide (about 8-cup) round quiche dish or shallow casserole, snugly arrange apricots in a single layer. Tuck lemon pieces among apricot slices. Spoon brandy over fruit, then sprinkle evenly with remaining 1/4 cup sugar.

5. 5

   Bake in a 450u00b0 oven until fruit edges are tinged with dark brown, 25 to 30 minutes.

6. 6

   Stir apricot jam to soften; dot evenly over fruit.

7. 7

   Return dish to oven and bake until jam is bubbling, about 5 minutes. Spoon portions onto plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.