Baked apricots with marzipan filling & almond crumble from Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. (page 261) by Itamar Srulovich and Sarit Packer

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Notes about this recipe

  • Eat Your Books

    Can substitute ground cardamom for mahleb.

  • anya_sf on July 12, 2018

    The recipe was easy to scale down for 2 people, and all the components were quick and easy to prepare. The apricots needed to roast a couple of extra minutes; next time I'd let them roast even longer, until they are softer and start to lose their shape, so that they're easier to eat. The marzipan filling was good, but kind of got lost - you could make this without the filling (slice the apricots in half, top with butter and sugar, and roast). The almond crumble was amazing - loved the sesame and spices. In fact, I'd use a bit more fennel and cardamom (I didn't have mahleb) next time. The brandy cream was a nice complement; I didn't sweeten it, but might next time, since apricots tend to be quite acidic. This would be a good dinner party dessert, as you can bake it earlier, then assemble it at the last minute.

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