Fruit filling:
2 ½ pounds Ripe Apricots
1lb. Cherries, dark red Bing or Sour Pie
Cherries
2 Tbs. Sugar
1½ Tbs. Minute Tapioca
⅛ tsp. Almond Extract
Topping:
6 Tbs. Butter, cut into ½-inch chunks
¾ Cup Brown Sugar, packed
2/3 Cup Flour
½ Cup Blanched Almonds, chopped
¼ tsp. Salt
½ tsp. Grated Nutmeg
1 tsp. Ground Cinnamon, optional
METHOD:
Preheat oven to 375º F. Lightly butter a 2 ½ quart gratin dish.
Make topping: Using your fingers or a paddle attachment of a mixer, work the butter with the rest of the topping ingredients so that each piece is coated and mixture is coarse and crumbly.
Set aside.
Prepare fruit:Pit the apricots and cut into quarters. Pit the cherries and slice them in two or leave whole. Toss both fruitswith the sugar, tapioca, and almond extract. Lay fruit in the prepared dish and cover with the topping. Set the dish on a baking sheet to catch the juices and bake until the top is browned and the juices have thickened around the edge. Serve warm with vanilla or honey ice cream.
