| 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), Caster sugar | ||
| Punnet of raspberries | ||
| Vanilla ice cream to serve | ||
| 4 | Eggs | |
| 150 | g | Caster sugar, 5 oz |
| 300 | Double cream, 1/2 pint | |
| 1 | T | Flour |
| 1/4 | T | Ground almonds |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 46
Total Fat: 5.1g
Cholesterol: 186mg
Sodium: 72.2mg
Potassium: 197mg
Carbohydrates: 8.5g
Fiber: <1g
Sugar: 5.8g
Protein: 7g