Apricot Purée with strawberry sauce

20 oz. apricots

1 lemon

a bit less than a cup of sugar

3 whole eggs

vanilla extract to taste

1 cup sweet white wine

5 0z. strawberries

 

To make this delectable dessert, first remove the apricots core and then put them in a saucepan with sweet white wine, vanilla and 2/3 cups of sugar. Cook until you get a thick fruit cream and quite dry. Let cool the apricot cream, blend it and then add the eggs. Butter and sugar 4 aluminum molds, fill them with the apricot stuffing, cover them with aluminum foil and place them in the basket. Cook the pies in a pressure cooker with just over 1 ½ cups of water for 6 minutes, after the first whistle. Once cooked, open, remove the pies and let cool. Meanwhile, blend the strawberries with the remaining sugar (about ¼ cup) and a few drops of lemon juice. Then put the pies on a plate with the strawberry sauce.