To be paired with Creation Viognier

Ingredients

• 250 ml castor sugar
• 50 g butter
• 3 eggs
• 200 g flour
• 50 g ground almond
• 5 g baking powder
• 5 g salt
• 125 ml milk
• 50 g flaked almonds
• 300 g tinned apricots

Method

1. Cream the butter and sugar until aerated.
2. Continue, adding the eggs one by one.
3. Fold in ground almond.
4. Sift the rest of the dry ingredients and fold in alternately with the milk.
5. Grease a baking tray and pour in the batter.
6. Place the apricot halves on top of the batter and sprinkle with almond flakes.
7. Bake at 180° C for 25 to 30 minutes.
8. Meanwhile, in a small pan bring to boil the sugar and cream.
9. After 15 minutes this should form a thick syrup.
10. Remove tray from oven, and pour the syrup over.
11. Continue to bake for a further 10 minutes, remove from oven and serve with the aniseed crème anglaise.

Syrup

• 250 ml fresh cream
• 250 g castor sugar

Aniseed scented crème anglaise

• 300 ml fresh cream
• 1/2 pod vanilla scraped out
• 1 g powdered aniseed
• 6 egg yolks
• 100 g sugar

Method

1. In a small pot gently heat the cream, aniseed and scraped vanilla.
2. Whisk together the eggs and sugar in a bowl.
3. Add half a cup of the hot cream to the bowl of eggs and whisk in.
4. Add the egg mix to the pot.
5. Continue whisking the mixture over low heat.
6. As the egg cooks the mixture will thicken.
7. Remove from heat once the mixture has thickened and does not leave any flavour of egg on tasting.

The post Almond and Apricot Bake with Crème Anglaise appeared first on Creation Wines.

[Category: Viognier]