Name: Apricot and almond clafoutis
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 1
Cuisine: french
Ingredients: 410g can apricot halves in juice, drained well; 3 eggs; 59.40 gm brown sugar, firmly packed; 4.40 gm vanilla extract; 165.00 ml plain flour; 60g butter, melted, cooled; 257.50 gm milk; 40.00 ml slivered almonds; 6.00 gm icing sugar mixture; 6 scoops vanilla ice-cream, to serve

Apricot and almond clafoutis

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Prep Time:
35 minutes

Cook Time:
35 minutes

Total Time:
70 minutes

Indulge in warm baked fruit pudding topped with velvety ice cream for the perfect post-dinner delight.

Ingredients:

410g can apricot halves in juice, drained well
3 eggs
59.40 gm brown sugar, firmly packed
165.00 ml plain flour
60g butter, melted, cooled
257.50 gm milk
40.00 ml slivered almonds
6.00 gm icing sugar mixture
6 scoops vanilla ice-cream, to serve

Instructions:

Preheat the oven to 180C/160C fan-forced. Grease a 5cm-deep, 22cm round ovenproof dish and gently pat the apricots dry with paper towel.
With an electric mixer, whip eggs, brown sugar, and vanilla for 6 to 8 minutes until they are light and airy. Gently fold in flour, followed by butter and milk until fully combined. Allow the mixture to rest undisturbed for 10 minutes.
- Warm the prepared dish in the oven for 5 minutes. Remove and pour batter into the warmed dish. Arrange apricots cut-side up on top and sprinkle with almonds.
Bake for 30 to 35 minutes until golden and puffed. Dust with icing sugar and serve warm with ice cream.

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