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
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.