Apricots and Ginger Baked in Puff Pastry with Almonds
2-1/4 cups water
1 cup sugar, plus 2 tablespoons
1 vanilla bean, cut lengthwise
1 teaspoon finely julienned ginger
12 apricots, cut into sixths
4 egg whites
4 ounces 10X sugar (superfine powdered sugar)
6 5-inch puff pastry rounds, unbaked
1/2 cup sliced almonds
1/4 cup crystal sugar
10X sugar in a shaker
In a heavy-bottomed pot, bring water and sugar to a boil.
Add vanilla bean, ginger and apricots and let cool to room temperature.
Remove vanilla bean.
Distribute mixture into individual 8-ounce ramekins.
Preheat oven to 350°.
In a stainless-steel bowl, add 10X sugar into egg whites and whip with an Oster® hand mixer to form an icing.
Wrap tops of ramekins with puff pastry.
Drizzle on icing, then sprinkle almonds and crystal sugar.
Bake until pastry forms dome.