Desserts, Fruit, SUMMERAlison LambertComment

FRESH APRICOT CLAFOUTI

Desserts, Fruit, SUMMERAlison LambertComment
Clafoutis aux Abricotsserves 4350g apricots or any other soft or stone fruiT

80g sugar

50g plain flour

50g ground almonds

A pinch of salt

3 eggs

1/2 tsp vanilla extract

3 Tbsp Amaretto or brandy

125ml milk

A handful of flaked almonds Method Preheat the oven to 180°C/350°F/gas mark 4. Butter a baking dish or pan about 25cm. Halve and pit the apricots and pack them closely into the bottom of the pan, curved side up, with half the sugar. Put into the oven for 5-ish minutes so that they start to soften.

Mix the rest of the sugar with the flour, almonds and salt. Beat the eggs with the vanilla, booze and milk, then pour gradually into the dry ingredients, stirring all the time, to make a thin batter. When the apricots come out of the oven, give them a little shuffle and pour in the batter.

Cook for about 25–30 minutes, scattering on the flaked almonds halfway through, until the batter is puffed up, golden and caramelizing a bit around the edge.

enjoy stratight away with ice cream, cream or crème fraîche.