3 cup granulated sugar
3 cup unsalted butter
1 tablespoon water
Add all ingredients to 10-inch ovenproof
skillet over medium-high heat. Cook until
golden brown. Remove from heat. Cool
five minutes or until caramel is hardened.
12 apricots, halved, pitted
1 orange, zested
¼ teaspoon ground allspice
24 whole almonds
¼ cup apricot brandy
Combine all ingredients in large mixing
bowl. Place one almond in center of each
apricot half. Arrange apricots onto caramel
in skillet, almond side down. Reserve
remaining brandy mixture for batter.
4 large eggs, separated
5 tablespoons granulated sugar
3 cup cake flour, sifted
Preheat oven to 375 F. In large mixing
bowl, whisk egg yolks, 2 tablespoons sugar
and reserved brandy mixture until thick
and ribbony. Stir in flour. In separate
bowl, beat egg whites to soft peaks. Add
Clover Honey Fromage Blanc
Serves 8 family style
remaining sugar. Beat until stiff peaks form. Fold into yolks using rubber spatula.
Pour batter evenly over apricots. Bake 30 minutes or until skewer inserted in
center of cake comes out clean. Remove from oven. Let stand 15 minutes. Place
skillet over high heat 15 seconds or until caramel loosens and cake moves freely in
the pan. Place large serving platter on top of skillet. Carefully and quickly invert
cake onto serving platter. Cut into wedges.
½ cup fromage blanc or ricotta cheese
8 teaspoon freshly ground white pepper
8 teaspoon flaky sea salt (fleur de sel)
2 tablespoons clover honey
Whisk fromage blanc, pepper and fleur de sel until well combined. Transfer to
serving bowl. Drizzle honey atop.
Port or Late Harvest