-
1
In a sauce pan, combine the granulated sugar, honey, vanilla bean, and water.
-
2
Bring the liquid up to a boil.
-
3
Add the apricots and bring back to a boil.
-
4
Remove from the heat.
-
5
Invert a saucer on top of the fruit to keep it submerged.
-
6
Cover the saucepan and let stand for 24 hours, refrigerated.
-
7
During the marinating, the pits will impart an almond flavor to the apricots and their syrup.
-
8
Drain the fruit, reserving the syrup and being careful not to crush the apricots.
-
9
Halve the apricots.
-
10
Remove and discard the pits.
-
11
Place 4 to 5 apricot halves in the bottom of each gratin dish, so they cover the bottom of the dish.
-
12
Place the remaining apricots in a food processor with apricot syrup and puree until smooth.
-
13
Set aside.
-
14
Preheat the oven to 425 degrees F.
-
15
In a small bowl, combine 1/2 cup of the powdered sugar, the almond flour, butter, egg yolks, and whole egg in a mixing bowl and beat with a whisk until smooth.
-
16
Divide the batter among the 6 gratin dishes and spread evenly over the apricots.
-
17
Sprinkle the top with the slivered almonds and the remaining powdered sugar.
-
18
Place the gratins in the oven and bake for 15 to 20 minutes.
-
19
Bring the puree with the cherry liqueur up to a simmer.
-
20
Remove the gratins from the oven and place 1 on each plate.
-
21
Garnish with the puree, powdered sugar, and fresh mint.
