LEMON POUND CAKE WITH CARAMELIZED APRICOTS

FOR THE LEMON POUND CAKE:
8 tablespoons butter, room temperature
1/2 cup sugar
3 each eggs, separated, at room temperature
1 tablespoon dark rum
1/2 tablespoon lemon reduction (2 tablespoons lemon juice and zest of lemon reduced three-fourths over medium heat to 1/2 tablespoon)
2/3 cup flour, sifted
1/8 tablespoon baking powder
FOR THE CARAMELIZED APRICOTS:
1/2 cup sugar
3 tablespoons water
1/2 cup heavy cream
12 each apricots, pitted and cut into 1/4 inch pieces
1/8 tablespoon ground pepper
ice cream (for serving)

TO PREPARE THE LEMON POUND CAKE:
Cream the butter and 2/3 of the sugar until light and lemon colored. Add the egg yolks slowly - one at a time. Add rum, lemon reduction, flour and baking powder, and mix until just combined.

In a separate bowl, whip the egg whites with the remaining sugar until soft peaks are formed. Fold 1/2 of the egg whites into the butter and sugar mixture. Repeat with remaining egg whites. Pipe the mixture evenly into 6 non-stick molds, or into 6 regular molds that have been buttered and floured and have a piece of parchment paper on the bottom (could also use custard cups or ramekins).

Bake in a preheated 325 to 350 degree F oven for about 11-12 minutes until firm.

TO PREPARE THE CARAMELIZED APRICOTS:
Mix the sugar and water in a small saucepan and caramelize over medium heat.

When deep golden in color, slowly and carefully mix in the heavy cream. Bring to a boil and add the apricots and pepper. Cook until the apricots are tender.

Remove the apricots and set aside. Simmer the sauce for an additional 7-10 minutes until thick and syrupy.

TO FINISH AND SERVE:
Warm the cakes in the molds in a 350 degree F oven for 5 minutes. Remove the cakes from the molds onto each of 6 serving plates. Serve with the apricots, the caramel sauce and your favorite ice cream.

Serves 6
by Sanford D'Amato
Source: Winning Styles Cookbook: Recipes from the James Beard Foundation Award Winning Chefs