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1
The day before, combine the sugar, honey, vanilla bean and water in a saucepan and bring to a boil.
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2
Place the whole apricots in a large saucepan.
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3
Pour the boiling syrup over them and bring back to a boil over medium-high heat.
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4
Remove from the heat; the apricots should be completely submerged in the syrup.
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5
If not, they will discolor.
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6
If necessary, invert a saucer over the top of the fruit to keep it submerged.
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7
Cover the saucepan and let stand for 24 hours.
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8
During this overnight marinating, the pits will impart an almond flavor to the apricots and their syrup.
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9
Drain the fruit, reserving the syrup and being careful not to crush the apricots.
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10
Halve the apricots.
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11
Remove and discard the pits.
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12
Place four or five apricot halves in the bottom of six gratin dishes that are four-inches in diameter, arranging the fruit just to cover the bottom of the dishes.
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13
Place the remaining apricots in a food processor or food mill with a little of the syrup and process to a thick puree.
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14
Set aside.
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15
To make the topping, combine one-half cup of the powdered sugar, the ground almonds, butter, egg yolks and whole egg in a mixing bowl and whisk until thoroughly blended.
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16
Divide the batter among the six gratin dishes, spreading it evenly over the top of the apricots.
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17
(If the batter is too thick, heat it slightly to soften.)
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18
Sprinkle the top of the batter with slivered almonds.
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19
Sprinkle the remaining one-fourth cup of powdered sugar over the top of the gratin dishes with a sugar sifter or fine sieve.
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20
Forty-five minutes before serving, preheat the oven to 425 degrees.
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21
Twenty minutes later, place the gratins in the oven and bake for 15 to 20 minutes, until lightly browned on top.
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22
Just before serving, place the apricot puree in a small saucepan and warm over low heat.
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23
Add the apricot brandy or kirsch and pour the sauce into a warm sauce boat.
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24
Serve the gratins on dessert plates lined with paper doilies or folded linen napkins.
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25
Pass the apricot topping separately.
