Apricot And Almond Crepes With Creme Anglaise Recipes

FLOATING ISLAND WITH APRICOT CREME ANGLAISE

Steps:

• Make the meringue: Heat oven to 250 degrees. Butter the inside of a 2-quart soufflé mold or baking dish, at least 3 and 1/2 inches deep, then use 2 tablespoons sugar to coat butter, knocking out excess over the sink.
• Using an electric mixer set on medium-slow speed, beat egg whites until they begin to froth. Add salt and cream of tartar, increase speed to fast, and continue to beat until whites hold soft peaks. Add remaining sugar a tablespoon at a time and beat until whites hold stiff peaks. Beat in vanilla. Using a rubber spatula, gently fold in almond flour.
• Spoon mixture into the prepared dish and smooth the top. It might overfill the dish; that's O.K. Do not press mixture down. Bake until meringue has risen at least 1/2 inch and is very lightly colored on top, 30 to 40 minutes. Let cool at room temperature for 30 minutes, then refrigerate for at least 1 hour and up to 1 day.
• Prepare the crème Anglaise: In a medium, heavy saucepan, bring milk to a simmer. In a bowl, vigorously whisk together yolks, sugar and salt until pale yellow and thick. Whisking constantly, dribble in about half of the hot milk. (Don't stop whisking or you risk curdling the eggs.) Pour yolk mixture into the pan with the rest of the milk and gently cook over low heat, stirring constantly and thoroughly, especially around the sides of the pan. When mixture starts to thicken enough to coat the spoon, about 5 minutes, add apricots and cook for 2 minutes longer, just enough to soften the fruit, while continuing to stir.
• Transfer apricot mixture to a food processor or blender, add vanilla and purée until just smooth. Don't overdo it: you don't want a mousse-like froth. Chill until serving, at least 1 hour and up to 3 days.
• Run a knife around the sides of the meringue to loosen it from the dish and unmold it onto a large platter or, even better, into a wide, shallow bowl. The sugar syrup that's formed will run down the sides of the meringue. Pour apricot crème Anglaise around the island, creating a pale orange sea. Serve garnished with sliced almond and apricots, if you like.

LUSCIOUS CHEESE CREPES WITH APRICOT SAUCE

Steps:

• In blender process milk, eggs, melted butter or margarine, sugar and vanilla until blended.
• Add flour and process until smooth.
• In omlet pan or 8" skillet sprayed with cooking spray, pour 1/4 cup batter and tilt pan to allow batter to coat bottom.
• Cook over medium heat 1 minute or until cooked.
• Loosen edges and turn onto plate; keep warm.
• Repeat with remaining batter.
• Evenly spread cream cheese down center of each crepe; sprinkle with toasted almonds, roll up and set aside.
• In same skillet, bring remaining butter or margarine, preserves and liqueur to a boil.
• Reduce heat to low and add crepes.
• Cook spooning sauce over crepes, 1 minute or until crepes are heated through.
• Sprinkle with toasted almonds.
• Carefully slide crepes onto serving platter and serve immediately.