Mare casserole with caramelized honey-apricots and flaked almonds

Name: Mare casserole with caramelized honey-apricots and flaked almonds
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can(s) (850 ml) Apricots; 1 TABLESPOON Butter; 5 TABLESPOONS Sugar; 1 Vanilla pod; 1 package Pudding powder "Vanilla Flavor"; 500 ml Milk; 1 (500 g) Yeast plait finished product; 1 TABLESPOON liquid honey; 30 g flaked almonds; 7-10 Tbsp parchment paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Apricots
1 TABLESPOON Butter
5 TABLESPOONS Sugar
1 Vanilla pod
1 package Pudding powder "Vanilla Flavor"
500 ml Milk
1 (500 g) Yeast plait finished product
1 TABLESPOON liquid honey
30 g flaked almonds
7-10 Tbsp parchment paper

Directions

1
Put the apricots in a sieve and collect the juice. Heat butter in a pot. Add the apricots, sprinkle with 2 tbsp. sugar, caramelise and deglaze with the juice. Cut the vanilla pod in half lengthwise, scrape out the pulp.
2
Add the pulp to the apricots, simmer for 5-6 minutes, allow to cool.
3
Stir pudding powder, 3 tablespoons sugar and 6 tablespoons milk until smooth. Bring remaining milk to the boil in a small pot. Stir the pudding mixture into the boiling milk and let it simmer for about 1 minute.
4
Take it off the stove. Line an ovenproof mould (16 x 26 cm Ø) with parchment if necessary.
5
Pour the pudding into the mould. Cut the yeast plait into thin slices, press the slices upright into the pudding. Spread apricots between each slice. Drizzle with fruit juice and honey, sprinkle with almonds.
6
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 7-8 minutes until golden brown. Take out and serve.