PREPARATION

Ignite the charcoal in the Big Green Egg and heat the EGG to a temperature of 200°C. In the meantime, bring a pan of water on the stove to the boil. Slice into the apricots crossways and blanche them briefly (and carefully) in the boiling water. Allow to cool slightly, and remove the skin. Halve the apricots, remove the stones and place them with residual liquid in the Round Drip Pan.

Sprinkle the apricots with the honey. Slice open the vanilla pod lengthways, distribute the seeds over the apricots and also add the vanilla pod. Set up the convEGGtor in the EGG and place the Stainless Steel Grid into it. Place the Drip Pan with apricots onto this and close the lid. Placing the convEGGtor and the Drip Pan means the temperature of the EGG will fall to around 150°C; adjust if necessary. Allow to the apricots to cook for about 10 minutes.

Remove the Drip Pan with the apricots from the EGG, remove the vanilla pod and pour the liquid out of the Drip Pan into an ovenproof dish. Heat the EGG to a temperature of 180°C. Melt the butter in a saucepan on the stove and stir through the flour. Allow to cook for around 5 minutes until a roux is formed, then remove the pan from the heat.

Stir the milk through the roux with a whisk into a smooth mass. Add the quark, the sugar and the liquid from the Drip Pan. Separate the eggs and stir the yokes through the mixture. Beat the egg whites stiff with an electric mixer and fold through the quark mixture.

Grease a 2 litre oven dish with butter and sprinkle with half of the chopped almonds. Pour in the quark mixture and place the apricots into this. Sprinkle with the remaining almonds.

Place the oven dish on the grid of the EGG, close the lid and bake the soufflé for around 35 minutes until golden brown and done. Serve immediately and enjoy!