Cookbook

Suggested by Claude Joannet for 2 dozens.

● 8 ounces dried apricots (about 1 cup)
● ¼ cup Sauternes
● 1 ¾ cups white chocolate chips (10 ounces)
● 1 stick unsalted butter (8 tablespoons)
● 4 large eggs, room temperature
● 1 cup sugar
● 1 1/3 cups all-purpose flour
● ¼ teaspoon salt

Preparation

Preheat the oven to 170°C / 325°F.
Position a rack in the center of the oven.
Butter and flour a 9”x13”  baking pan.  

Place the apricots in a single layer in a medium saucepan. Cover with the Sauternes and ¼ cup of water. Cut a piece of parchment paper to fit flat on top of the apricots, covering them completely. Press down on the parchment to make sure the fruit is submerged in the  liquid. Bring the mixture just to a boil over medium heat, then turn the heat down to low and simmer for eight minutes. Remove the pan from the heat and let the apricots cool to room temperature, about 15 – 20 minutes. Cut the apricots into ¼” dice. Return them to the pan and stir to absorb any remaining cooking liquid. Set aside. 

Melt the butter in a small saucepan or microwave and set aside.
Melt one cup of the white chocolate chips in a small bowl set over a pan of simmering water, making sure the bowl does not touch the water. When the chocolate is melted, turn the heat off and let the bowl sit over the water while you prepare the batter. 

Place the eggs and sugar in the bowl of an electric mixer fitted with the whip attachment. Whip together on high for three minutes, or until the mixture is thick and light yellow. Remove the bowl from the mixer. Using a large rubber spatula, fold in the melted butter, followed by the melted white chocolate. Sprinkle the flour and salt over the top of the mixture and fold them in quickly, just until mixed. Pour the batter into the prepared pan. Scatter the diced apricots evenly over the top, followed by the remaining ¾ cup of white chocolate chips.  Bake for 35 – 40 minutes, or until puffed and light golden brown.
Cool on a rack to room temperature before cutting.