- 20 apricots (approximately)
- 2 tablespoons Guénard Pistachio Oil
- 100 g almond powder
- 3 to 4 tablespoons pistachios, chopped
- 4 tablespoons honey
Lightly oil or butter the bottom of the gratin dish. Wash and peel the apricots. Cut them into quarters. Then arrange them on the dish. In a container, mix the ground almonds with Guénard Pistachio Oil and honey. Pour over the apricots. Bake in the oven at 180°C (355°F) for 30 minutes (until the gratin begins to caramelize). Serve warm, or with a scoop of vanilla ice cream for an even more gourmet dessert.