Apricots Dessert with Wine Glaze

55 min
0 People
55 min
INGREDIENTS for 0 people

200 g all-purpose flour

100 g butter

50 g cane sugar

1 egg

lemon zest




For decoration


1 Handful of almond



For the glaze

lemon juice

200 ml white wine

50 g sugar

1 Spoon of starch

200 ml whipping cream



For the stuffing

750 g apricot


Prepare a shortbread dough by mixing together the flour, sugar, butter, egg and lemon peel. Roll out and place in a buttered cake pan. Press the excess dough around the edges of the pan, creating a cavity for the filing. Blanch the fresh apricots, cut in half and discard the seed. Then place all the apricots on the cake base with the exterior part facing up. If you use canned fruit, first drain off the liquid. Reserve some of the apricots for decoration. Bake for 20 to 15 minutes in a 400 °F oven. Then let cook on a cake rack. For the glaze, mix together the sugar with the lemon juice and wine. Thicken with the corn starch and bring everything to a boil while continuing to stir. Whip the cream and then spread on the cake. Immediately afterward, pour the wine glaze on the cake and place in the oven. Before serving, decorate with the apricot halves and slices almonds.

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