Baked Apricots with Muscat Wine

I was quite debated about posting this recipe, as in theory, the peak of the apricot season should be finished or just about to. I know, where did it go? Unlike peaches and plums, apricots come and go in the blink of an eye, leaving us longing for more creamy soft, ripe, bright orange lovely fruits to bite in the heat of a summer afternoon.

But then, I saw her post, and thought if she can post about apricots and think that it is still fine, well, who am I to go against it? Joking aside, I made this recipe a few weeks ago, even before seeing hers, and have been aching to share it since, never getting the chance to. Now, I am a bit late, but in the end, better later than never, right?

The fact is that I recently put my hands on some lovely baby, extra sweet apricots from the market. The first batch went straight from the bowl to my mouth – they are so moreish! But the second one…I had to make something with it, because, as a matter of fact, I love baking with seasonal fruits, and I was feeling an urge to make some sort of creamy, custardy cake – kind of like this clafoutis. To the initial, basic idea I added a few wild cards: in this case, passito (a kind of sweet, syrupy wine) and orange blossom water. The former, a remaining of Christmas; the latter, a souvenir from Naples, and leftover after making Pastiera.

Now, if you can’t get hold of apricots anymore, no worries: this is just as lovely with other stone fruits, like peaches and plums. I used coconut milk this time, but double cream is just as right.

Baked Apricots with Muscat Wine

10 fresh apricots, pitted and halved
110 g/ 1/2 cup unrefined caster sugar
3 large eggs
250 ml/ 1 cup full-fat coconut milk or heavy cream
4 tablespoons Muscat, Recioto or other sweet wine
1 teaspoon orange blossom water

Icing sugar, for dusting


Preheat the oven to 200°C/375°F. Place the apricot halves, cut side up, into a tart pan.
In a large bowl, whisk sugar and eggs until light yellow and fluffy, about 5 minutes. Pour over the coconut milk and keep whisking. Finally, add wine and orange blossom water.
Pour the custard over the apricots. Bake for about 40 minutes, or until the custard has settled and the edges/top are browned. Remove and let cool. Serve warm with icing sugar.Save

4 Comments

  1. thelittleloaf August 17, 2013

    I'm still seeing some apricots in the markets and welcome this gorgeous post to inspire me for what to do with them! The light in your photos is always so gorgeous.

    Reply
    • Valeria August 19, 2013

      Hurray! Oh I was so worried I arrived late.
      Oh, and thank you 😉

      Reply
  2. Priscilla Brossi August 22, 2013

    Dear Valeria! Lovely recipe. Unfortunatelly is not apricot season now here in Brazil. Do you think plums or mangos will work as well? Thx

    Reply
    • Valeria August 22, 2013

      I am sure plums will work just as fine, or cherries, or any stone fruit you can put your hands on really 🙂 Not sure about mango, but worth a try nonetheless. Thank you for your visit!

      Reply

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