For the apricot gratin, make a stock from sugar, water and white wine. Pit the apricots and poach them in the stock, then skin the apricots.
Beat egg yolks, sugar and apricot juice over steam. Remove from steam and continue beating until cold.
Preheat the oven. Cut apricots in half, place in a baking dish and pour liquid over them. Bake for a few minutes over high top heat.
Serve the apricot gratin still hot garnished with mint leaves.
Preparation Tip:
Instead of sugar, you can also use honey for the apricot gratin.
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