Dried Fig Hot Salad

Preheat the oven to 250°C (very hot)

Peel the apricots, cut them in half, and remove the pit

Cut each half into four slices. Reserve

In a small baking dish, spread the almond cream and bake in the preheated oven until golden brown (about 5 minutes)

Remove from the oven and reserve

Keep the oven at 250°C

In a 25cm diameter mold, combine the grated carrot and butter

Place it over medium heat and stir constantly with a wooden spoon until the carrot is caramelized (about 2 minutes)

Remove from the heat

Add the vanilla extract, allspice, dried figs, and reserved apricots

Mix well

Bake in the preheated oven, stirring occasionally, until the apricots are soft (about 30 minutes)

Transfer to a bowl and sprinkle with almond cream

Let it cool slightly and serve accompanied by heavy cream and lemon juice

Approximately 411 calories per serving