Gratin d`abricots - scalloped apricots

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Serves 4:

700 g                ripe apricots

1 tablespoon     lemon juice

2                      eggs

50 g                 sugar
1 tablespoon     vanilla sugar

1/8 l                Muscat or other late harvest wine

100 g               goat (or cowmilk) cream cheese
2 tablespoons   flaked almonds

2 tablespoons   honey (the runny sort)

                       mint leaves to decorate

• Wash the apricots, cut them in halves and take out the stone. Set the halves next to each other in small oven-safe molds (you can also use a big Tarte mold) and drizzle with lemon juice
• Preheat the oven to 200°C. Separate the eggs. Whisk the egg yolk with sugar and vanilla sugar until white. Thouroughly whisk in the cream cheese and wine little by little. In another bowl beat the egg whites until firm and fold in carefully to the cheese mixture.
• Divide the cream evenly on the apricots. Sprinkle with the almond flakes and drizzle with the honey. Bake on the middle rack for approximately 30 minutes until golden brown. Serve lukewarm and decorate with some mint leaves.