Recipe(tried): Peach And Apricot Gratin

Peach And Apricot Gratin

3 ripe peaches sliced
5 apricots sliced
3 oz sliced almonds
powdered sugar

Pastry cream
1c milk
1\2 of a vanilla bean split or
1\2 tsp vanilla extract
4 tbsp cornstarch
4 oz sugar
1\4 tsp salt
2 eggs

Pastry cream:
mix the eggs, yolks, sugar and cornstarch together, whisk for 5 minutes. Boil milk with sugar, pour part of the boiled milk into egg mixture, then return them back to the pot. Cook until thickened and stir in the butter, cool and reserve.

Sabayon
5 egg yolks
2 tbsp honey
1-2 tablespoons sweet wine or liqueur

Mix egg yolks and honey together, whisk together in top of double-boiler over gently simmering water for about 5 min. Add the sweet wine or liqueur of choice slowly. Mixture will be light, fluffy, and resembles softly whipped cream, and should be used very soon after it is made.

Assemble:
place enough pastry cream in the bottom of an individual baking dish (about 4
1\2 " across) to cover . In an alternating pattern of peaches and apricots, arrange fruit on top of the pastry cream.

Bake in oven at 400 degrees for 5 to 6 minutes. Cover the fruit with sabayon and sprinkle the sliced almonds on top. Place under broiler until brown. It will brown very quickly. Sprinkle with powdered sugar and serve warm.