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Chef de Cuisine Ron Oliver and Chef Bernard Guillas
Mildura Caramelized Apricot Cake With Clover Honey Fromage Blanc
Add all ingredients to 10-inch oven-proof skillet over medium-high heat. Cook until golden brown. Remove from heat. Cool 5 minutes or until caramel is hardened.
Combine all ingredients in large mixing bowl. Place one almond in center of each apricot half. Arrange apricots onto caramel in skillet, almond side down. Reserve remaining brandy mixture for batter.
Preheat oven to 375 degrees Fahrenheit. In large mixing bowl, whisk egg yolks, 2 tablespoons sugar and reserved brandy mixture until thick and ribbony. Stir in flour. In separate bowl, beat egg whites to soft peaks. Add remaining sugar. Beat until stiff peaks. Fold into yolks using rubber spatula. Pour batter evenly over apricots. Bake 30 minutes or until skewer inserted in center of cake comes out clean. Remove from oven. Let stand 15 minutes. Place skillet over high heat 15 seconds or until caramel loosens and cake moves freely in the pan. Place large serving platter on top of skillet. Carefully and quickly invert cake onto serving platter. Cut into wedges.
Fromage Blanc Ingredients
Whisk fromage blanc, pepper and salt until well combined. Transfer to serving bowl. Drizzle honey atop.
Serves 8, family style.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physicians, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.