Apricot & Lemon Clafoutis

  • 30 Sep - 06 Oct, 2017
  • Mag The Weekly
  • Cookery


· 500g firm, ripe apricots

· ½ cup caster sugar

· ¾ cup almond meal

· ½ cup milk

· ½ cup pouring cream

· 3 eggs, at room temperature

· 1½ tsp natural vanilla essence or extract

· 1 lemon, zest finely grated

· 2tbsp plain flour

· Thick cream or vanilla ice-cream, to serve

Preheat oven to 180°C (160°C fan-forced). Halve the apricots and remove the seed. Arrange in a 24 cm (base measurement) ceramic quiche dish or a shallow 1.5 litre (6 cup) ovenproof dish. Sprinkle with a tablespoon of caster sugar. Set aside while making the custard. Process the remaining sugar, almond meal, milk, cream, eggs, vanilla and lemon zest in a food processor until well combined. Add the flour and process again until just combined. Pour evenly over the apricots. Bake in preheated oven for 35 minutes or until the custard is just set in the centre. Serve warm or at room temperature with cream or ice-cream.