08/22/2016Fruits - Pastries - Desserts

Apricot Gratin with Almonds and Rosemary

Name: Apricot Gratin with Almonds and Rosemary
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 2 branches rosemary; 2 tbsp light brown sugar; 3 apricot; 1 banana; 250 mL plant-based cream; 70 g all-purpose flour; 50 g sugar; 80 g almond powder

Servings

Ingredients

Cups

-rosemary 2 (branches)
-light brown sugar 2 (tbsp)
-apricot 3
-banana 1
-plant-based cream 250 (mL)
-all-purpose flour 70 (g)
-sugar 50 (g)
-almond powder 80 (g)

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Steps

Preheat the oven to 400°F.
Heat the soy cream in a saucepan with the rosemary. When it starts to simmer, turn off the heat and let it infuse for 15 minutes, then remove the rosemary.
In a mixing bowl, mash the banana to make a puree. Combine with the soy cream.
In a separate bowl, combine the flour, sugar, and almond powder. Pour in the banana and soy cream mixture and mix everything together until you get a fairly liquid batter.
In a baking dish, pour in all the batter. Cut your apricots in half and arrange them by gently pressing them into the mixture. Sprinkle with brown sugar.
Bake for 50 minutes and serve warm with soy whipped cream or vanilla ice cream ;) !