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Apricot Gratin

Yield Makes 4 to 6 servings
Notes: Serve with scoops of vanilla nonfat frozen yogurt.


  • 1 lemon (about 1/4 lb.)
  • 1/2 cup sugar
  • 1 1/4 to 1 1/2 pounds ripe apricots
  • 2 tablespoons apricot-flavor brandy, brandy, or orange juice
  • 1/4 cup apricot jam

Nutrition Information

  • calories 156
  • caloriesfromfat 2.3 %
  • protein 1.5 g
  • fat 0.4 g
  • satfat 0.0 g
  • carbohydrate 38 g
  • fiber 1.3 g
  • sodium 6.9 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse lemon, slice off and discard ends, then cut fruit crosswise into paper-thin slices, and discard seeds.

  2. In a 10- to 12-inch nonstick frying pan over high heat, bring 1 cup water to a boil. Add lemon and cook for 1 minute. Drain. Repeat step.

  3. In pan, combine lemon and 1/4 cup sugar. Stir often over medium-high heat until liquid evaporates, 4 to 5 minutes; take care not to scorch fruit.

  4. Rinse apricots, pit, and cut fruit lengthwise into 3/4-inch slices. In a 10-inch-wide (about 8-cup) round quiche dish or shallow casserole, snugly arrange apricots in a single layer. Tuck lemon pieces among apricot slices. Spoon brandy over fruit, then sprinkle evenly with remaining 1/4 cup sugar.

  5. Bake in a 450° oven until fruit edges are tinged with dark brown, 25 to 30 minutes.

  6. Stir apricot jam to soften; dot evenly over fruit.

  7. Return dish to oven and bake until jam is bubbling, about 5 minutes. Spoon portions onto plates.