Chicchere are bowls, and this is an apricot custard from the Brianza region, not far from Milano.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 12 ripe apricots
- 1 cup sugar
- 1/2 a glass of Marsala
- 5 yolks
- 4 apricot pit meats, peeled and finely chopped
- (if you have no means of getting into apricot pits, use either peach pits or almonds instead)
Preparation:
Pit the almonds and put the pulp through a strainer (or blend it thoroughly), then combine it with the remaining ingredients Use the mixture to fill custard cups almost to the rim. The italian version has you cook the cups of fruit in a double boiler, but I'd be tempted to cook them, covered, in a water bath in the oven, at a temperature of 350 F (175 C) until a toothpick inserted into the center of one comes out dry -- begin checking after 20 minutes or so.Let them cool, and serve them chilled.
As a variation, you could make peach custard, using 6 peaches, 1/2 cup sugar, 5 yolks, and a cup of dry white wine or a shot of rum. Procedure same as above.
