unsalted butter (cut into small cubes)
blanched, slivered almonds
powdered (confectioner's) sugar
pure almond extract
ride apricots (quartered and pitted)
fresh lemon juice
sliced almonds (as garnish)
Position a rack in the middle of the oven and preheat to 350 degrees F.
Butter the ramekins with some of the cubed butter; reserve the remainder.
Place the slivered almonds in the bowl of a small food processor and pulse to chop fine. Add the powdered sugar and process until the almonds are finely ground into a flour-like meal. Transfer the almond-sugar mixture to a bowl.
In another small bowl, whisk together the eggs, cream, almond extract, and salt. Add the liquid mixture to the almond-sugar meal and stir to combine.
Place the apricots in a bowl and toss with the lemon juice. Divide the apricots among the buttered gratin dishes. Add the raspberries, dividing them among the dishes.
Place the gratin dishes on a rimmed baking sheet. Pour the custard over the fruit. (If making ahead, cover the gratins with plastic wrap and refrigerate for up to 6 hours before continuing with the recipe.) Sprinkle each gratin with some of the sliced almonds. Divide the reserved butter between the dishes, dotting the top of each gratin with a few pieces.
Bake until the apricots are tender when pierced with the tip of a knife, about 30 minutes. Remove the baking sheet from the oven.
Place a rack about 5 inches from the broiler and preheat the broiler. Return the gratins to the oven on the baking sheet and broil until the almonds turn light golden, about 2 minutes.
Cool the gratins on a wire rack to room temperature before serving.
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