Name: Apricot And Raspberry Clafoutis with Vanilla Icecream
Ingredients: 12 Ripe apricots; (blanched); Stock syrup; (equal quantities of; ; water and; Caster sugar); Punnet of raspberries; Vanilla ice cream to serve; 4 Eggs; 150 g Caster sugar; (5 oz); 300 ml Double cream; (1/2 pint); 1 tb Flour; 1/4 tb Ground almonds

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Food networ, Food7	4	servings

INGREDIENTS

12		Ripe apricots; (blanched)
		Stock syrup; (equal quantities of
		; water and
		Caster sugar)
		Punnet of raspberries
		Vanilla ice cream to serve
4		Eggs
150	g	Caster sugar; (5 oz)
300	ml	Double cream; (1/2 pint)
1	tb	Flour
1/4	tb	Ground almonds

INSTRUCTIONS

FOR THE CLAFOUTIS
Blanch the apricots in the stock syrup. Peel and then stone. Then cut
the apricots in half and place 6 halves in each bowl. Add 6
raspberries in each. Set aside and make the clafoutis batter.
Whisk together the 4 eggs and the caster sugar until frothy. Then add
the cream, flour and almonds. Pour over the bowls and bake in the
oven.
Serve with vanilla ice cream.
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