| 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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