by Country Spoon
Apricots are not only a delicious summer stone fruit, but are also such a beautiful color – a color so pretty I picked it as our wedding color. YES, we are engaged! He asked me at Long Point by the lake, where we had our first date over five years ago. So, for every joyous occasion, a dessert is almost always in order…These apricots make this custard even more special, being grown at Long Point Orchard. Now on to the planning … think apricot!
1 lb. fresh apricots – sliced 1/4 inch thick
1 c. whole milk
2 large eggs
1/3 c. sugar
1/2 c. flour
2 t. vanilla
Preheat oven to 350. Butter a medium shallow baking dish and arrange apricot slices on the bottom. In a medium bowl, whisk together milk, eggs and sugar. Make sure your eggs are at room temperature before using – you can always soak them in a bowl of warm water for a few minutes.
Add flour to egg mixture and continue to whisk until well combined. Pour batter over arranged apricots. Drizzle vanilla over batter and dust with nutmeg and cinnamon to lightly cover. Bake for about 30 to 40 minutes until custard is golden and puffed. Cool slightly and dust with powdered sugar if desired.
When the apricots are in season next year…we will be wed! Cheers and enjoy!