Caramel and Apricot FlanPrint the sheet >

(Serves 6)

Ingredients :
- 20 fresh apricots
- 200 g butter
- 200 g castor sugar
- 4 eggs
- 200 g flour
- 5 g baking powder
- 2 tablespoons of rum
- 2 pinches of salt

For the caramel:
- 4 tablespoons of water
- 20 sugar cubes

Method :
Preheat the oven to 180°C (th 6-7).

Start with the caramel: Heat the water and sugar cubes in a saucepan. As soon as the caramel is golden but not brown, pour immediately into a cake tin and tip to cover all sides. Leave to cool.

Wash and stone the apricots cutting the apricots in two. Place the apricots cut side up in the cake tin.

Cream the softened butter and castor sugar together in a bowl until smooth. Gradually mix in the eggs, flour, baking powder, rum and salt.

Pour the cake mix over the fruit and cook in the oven for about 45 minutes.

Remove the cake from the mould whilst still hot but serve cold.


Recommended wines :
- Vintage Collection > Rivesaltes Ambré 1985 >
- Tradition > Muscat de Rivesaltes >
- Tradition > Rivesaltes Ambré 1985 50cl >

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