Apricot clafoutis

Heinstirred
8 servings Prep: 20 mins, Cooking: 45 mins
Rate this recipe
The tartness of the apricots provides a good contrast to the sweetness of the dish.

By Food24 November 17 2014
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Ingredients (9)

25 g butter
5 eggs
140 g castor sugar
250 ml milk — full-fat
250 ml cream — pouring
1/2 tsp vanilla — extract
1 salt
500 g apricots — halved, stoned
80 g flour — plain
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Method:

Preheat the oven to 190 °C. Use the butter to grease a medium-sized and shallow oven-proof dish.
Beat the eggs with the sugar. Add the flour and then the milk and the vanilla extract and salt, mixing well to get rid of any lumps.

Put the apricots in a dish and pour the batter in the dish from the side, trying not to cover all the fruit and that some still sticks through the batter. Bake the clafoutis for about 45 minutes until it is golden.

Remove from the oven and leave to cool slightly before sprinkling with some icing sugar (optional) and serve with custard on the side.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.



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