*Sweetthorn, Myrrhis odorata, Myrrh chervil.
Cut the apricots in half and remove the seeds. Heat the butter in a large frying pan and stew the fruit with the sugar (I) for 10 min until slightly soft. Let the apricots keep their give.
Remove from the heat, add the brandy and sweet dolce and infuse for 30 min.
Preheat the stove to 200 degrees. Put the apricots, cut side up, in a shallow ovenproof dish with a capacity of 1-1 1/2 liters. Mix the cream, the remaining flour, sugar, eggs and the juice of the apricots at high speed in a hand mixer or food processor. Pour over the fruit and bake for 30-35 minutes, until the cake has risen and turned light brown.
Serve warm rather than hot, dusted with powdered sugar and garnished with a sprig of herbs.
Our tip: It is best to use fresh herbs for extra flavor!
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