A classical french desert combining the texture of a custard and a cake, a recipe very easy to make.
Clafoutis is usualy made with cherries but fresh apricots are as good. Delicious, sweet-tart dessert, it’s just perfect for your guests or family.
Apricot Clafoutis
Recipe:
3 Eggs
120g Plain Flour
120g Butter (that has been melted and Cooled)
3 Tablespoons passion fruit pulp
90g Caster Sugar
225 ml Cold Milk
1 Teaspoon Vanilla Bean Paste
12 Fresh Apricots ( I have used other fruits like Plum or Peach too)
icing sugar to dust
Method:
Pre-heat the oven to 180 Degrees.
1: Lay the halved and stone removed apricots in a deep baking dish (cut side down).
2: Make the batter – lightly whisk the eggs and the flour then add the butter sugar and milk then fold through the passion fruit pulp.
3: Pour the batter over the apricots and bake for about 25 minutes till nice and golden.
To serve dust with icing sugar, a bit of vanilla ice-cream is always lovely on the side but not essential.
Enjoy
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