Apricot Clafoutis | With Tinned Apricots
A Cherry Clafoutis is an absolute French classic! But our Apricot Clafoutis is a wonderful alternative too! Mixing tinned apricots with pancake batter enriched with double cream and baked in the oven creates a lovely (and very easy to make) dessert, that everyone will love. Apricot Clafoutis are absolutely wonderful eaten warm with a small dollop of lightly sweetened vanilla creme fraiche or whipped cream!
Equipment
- Hand-held electric whisk
- 2 x 190ml ramekins
Ingredients
- 130 g tinned apricots
- 1 egg separated
- 25 g caster sugar
- 25 g plain flour
- ½ teaspoon vanilla paste
- 50 g double cream
- a pinch of salt
- 1 teaspoon flaked almonds optional
To Serve:
- ½ teaspoon icing sugar
- 2 tablespoon whipped cream or creme fraiche
Instructions
- Preheat oven to 170° C Fan. Grease 2 x 190ml ramekins with vegetable oil.
- Chop up the tinned apricots, reserving 2 whole halves for the top. Scatter the chopped apricot at the bottom of the ramekins.
- In a bowl, whisk the egg yolk with 10g of sugar and vanilla paste until thick and pale. Carefully fold in the flour and salt. Then add the double cream and mix gently.
- Whisk the egg whites with the remaining 15g of caster sugar to firm peaks. Trying to keep the air in the whites, fold them into the mixture.
- Pour the batter over the chopped apricots into the ramekins (to fill about ¾ of the ramekin). Pop a whole apricot half on top of each and scatter some flaked almonds if using. Place the ramekins in the centre of the oven for 22-25 minutes.
- Dust with some icing sugar and serve straight out the oven with some extra double cream or creme fraiche on the side.
Nutrition
Calories: 285kcalCarbohydrates: 32gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 116mgSodium: 57mgPotassium: 245mgFiber: 2gSugar: 20gVitamin A: 1738IUVitamin C: 7mgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!