Apricot-Almond Gratins

• 24 dried apricots, quartered
• 2 tablespoons brandy
• 1 cup sliced almonds (4 ounces)
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/6 teaspoon salt
• 3 large eggs
• 3/4 cup heavy cream
• Confectioners sugar for dusting
• Special equipment: 4 (6-inch) shallow gratin dishes

1. Preheat oven to 400F.
2. Butter gratin dishes and put in a shallow baking pan.
3. Soak apricots in brandy 10 minutes, then drain, reserving brandy.
4. Reserve 2 tablespoons almonds.
5. Pulse remaining almonds, granulated sugar, flour, and salt in a food processor until almonds are finely chopped.
6. Add eggs and cream and pulse until smooth.
7. Stir reserved brandy into almond cream.
8. Pour almond cream into gratin dishes and sprinkle with apricots and reserved almonds.
9. Bake gratins in middle of oven until puffed and golden brown, 18 to 20 minutes.
10. Dust with confectioners sugar.

brandy, almonds, granulated sugar, flour, salt, eggs, heavy cream, confectioners sugar, shallow gratin

Taken from www.epicurious.com/recipes/food/views/apricot-almond-gratins-103076 (may not work)