Maggie Beer

Apricot almond and rosemary clafoutis

Apricot, Almond and Rosemary Clafoutis

Apricot almond and rosemary clafoutis

Step 1: Preheat a fan forced oven to 180°C.

Step 2: Grease a one litre flan dish with unsalted butter and dust with a little castor sugar, set aside.

Step 3: Place the slivered almonds onto a lined baking tray and place into the preheated oven and roast for 10 minutes or until golden brown. Remove from the oven and set aside to cool.

Step 4: Meanwhile place the dried apricots into a medium size sauce pan and pour over the Verjuice and water, place over a medium to high heat, bring to simmering point and allow to cook for 5 minutes until the apricots are plump and soften.

Step 5: Remove them from the liquid and roughly chop them and place them into a bowl. Continue to simmer the remaining Verjuice until it has reduced to two tablespoons, then remove and add to the cut apricots.

Step 6: Place the flour and sugar into another mixing bowl and whisk in the milk and cream, add the eggs and rosemary and continue whisking until smooth.

Step 7: Place the chopped apricots into the base of the flan dish, then pour over the mixture, sprinkle the roasted almonds over the top and place into the preheated oven to bake for 30 to 35 minutes, this time will also depend on your oven.

Step 8: Remove from the oven and allow to stand for 5 to 10 minutes and then serve warm with crème fraiche.

Ingredients

  1. 250g crème fraîche To Serve
  2. 10g 3 Sprigs rosemary Finely Chopped
  3. 125ml 1/2 cup thickened cream
  4. 80ml 1/3 cup milk
  5. 15g 2 tbspn plain flour Sifted
  6. 125ml 1/2 cup water
  7. 125ml 1/2 cup Verjuice
  8. 20g unsalted butter for greasing

Apricot, Almond and Rosemary Clafoutis appears in

Add to your favourites
Your basket Your basket   Check out