This is a delicious dessert that can be enjoyed anytime since it uses canned apricots. Try it over the holidays with a medium bodied dessert wine. You can easily convert this recipe into a Kahlua flan, see below.
Serves 8
Prep time: 20 minutes
Total time: 2 hours (includes cooling down time) Refrigerate 8 hours or overnight before serving unless you like it warm
Ingredients:
Instructions:
Preheat oven to 150 degrees. Place an 11-inch flan pan in oven to preheat. In a heavy medium skillet, combine 3/4 cup sugar and water. Over medium high heat, swirl skillet to dissolve sugar allowing mixture to come to a rolling boil, do not stir.
Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of the skillet. Continue to cook about 15 minutes or until syrup is a deep golden brown. Pour syrup into heated pan. Rotate pan to spread syrup evenly over bottom and halfway up sides, set aside
Increase oven temperature to 350 degrees. In a food processor, combine apricots, condensed milk, eggs, apricot nectar, amaretto, orange zest, salt, nutmeg, cinnamon and remaining 2 tablespoons sugar. Pulse process until apricots are finely chopped. Pour apricot mixture into pan over syrup.
Place pan in a larger baking pan and fill baking pan with hot water to come halfway up sides of cake pan.
Bake 1:10 hours or until a knife inserted in center comes out clean. Watch this very carefully so you can still have about 10 minutes to cool down in the oven. Remove from oven, cool about 15 more minutes. Cover and chill 8 hours or overnight. Top with almonds. Slice apricot halves into 4 thin slices and arrange in pinwheel on top of almonds.
Terri’s Tips:
You can easily change this recipe into a Kahlua flan by omitting the apricot nectar and apricots; substitute the amaretto for Kailua and garnish with whipped cream