Recipe Apricot and almond clafoutis : Practical and Delicious

Recipe Apricot and almond clafoutis : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Apricot and almond clafoutis. You are currently reading Recipe Apricot and almond clafoutis : Practical and Delicious. This recipe is the creation of the chef Liz Macri. Recipe Apricot and almond clafoutis requires 35m, cook 35m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Serve this baked fruit pudding warm with ice-cream for a satisfying after dinner treat.

Ingredients:

10 Ingredients

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  410g can apricot halves in juice, drained well
  
  
  


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  3 eggs
  
  
  


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  1/3 cup brown sugar, firmly packed
  
  
  


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  1 tsp vanilla extract
  
  
  


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  2/3 cup plain flour
  
  
  


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  60g butter, melted, cooled
  
  
  


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  1 cup milk
  
  
  


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  2 tbsp slivered almonds
  
  
  


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  2 tsp icing sugar mixture
  
  
  


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  6 scoops vanilla ice-cream, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C/160C fan-forced. Grease a 5cm-deep, 22cm round (base) ovenproof dish. Pat apricots dry with paper towel.
  
  
  


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  Step 2
  
  
  
  
  Using an electric mixer, beat eggs, brown sugar and vanilla for 6 to 8 minutes or until pale and fluffy. Whisk in flour, then butter and milk until combined. Set aside for 10 minutes to rest.
  
  
  


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  Step 3
  
  
  
  
  Place prepared dish in oven for 5 minutes to warm up. Remove from oven. Pour batter into warmed dish. Top with apricots, cut-side up, then sprinkle with almonds.
  
  
  


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  Step 4
  
  
  
  
  Bake for 30 to 35 minutes or until golden and puffed. Dust clafoutis with icing sugar. Serve warm with ice-cream.
  
  
  

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