Lemony Apricot Gratin with Macadamia Nut Topping

Andy's cousin Tom and his wife Kim are coming over with their new 1-month old baby in 30 minutes so this has to be short and sweet (if I have time I'll send recipes tomorrow--with maybe some photos too?) But, this dessert is so good and easy to make I had to share it. It's the perfect example of how a dessert need not be sweetened to oblivion and yet still be plenty satisfying. Baking the apricots brings out their subtle natural sweetness and the addition of pure lemon extract contributes brightness and a burst of flavor. I've tried several other nut varieties but macadamia nuts seemed to marry the flavors of lemon and apricot best (finely chopped almonds also worked well.) Also, a quick note on the white whole wheat flour called for in the recipe---it is every bit as nutritious and fiber-rich as regular whole wheat flour but considerably lighter in texture and color making it perfect for dessert recipes.

1/4 cup brown sugar
7 large apricots
2 organic omega-3, cage free eggs
1/4 cup plain unsweetened soymilk (we recommend Silk brand)
1/4 cup plain whole milk yogurt
1/2 cup white whole wheat flour (such as King Arthur Flour brand)
1 teaspoon pure lemon extract
1/8 teaspoon salt
1/3 cup plus 2 tablespoons finely chopped macadamia nuts
1 tablespoon organic butter, cut into small pieces

1.Preheat oven to 425 degrees. Butter a 9-inch round flameproof dish. Sprinkle 3 tablespoons of sugar over the bottom.

2.Cut the apricots in half and remove the pits. Cut each half into slices 1/2 inch thick. Put the slices in the prepared dish, arranging them snugly in a single layer of concentric circles. In a bowl, using a whisk, beat the eggs until lemon yellow, about 30 seconds. Beat in the soymilk, yogurt, lemon extract, and salt to make a smooth batter. Pour batter evenly over the plums. Sprinkle with remaining sugar and macadamia nuts. Dot with butter.

3.Bake gratin 15-17 minutes, until batter is slightly puffed and cooked through. Finish in broiler for 30 seconds to brown. Serve warm.