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Apricot and Almond Clafoutis


200g Caster Sugar
125g Ground Almonds
3 Eggs
110g Melted Unsalted Butter
6 Fresh (or tinned) Apricots (or 3 Peaches or Nectarines)

Mix together the sugar and the ground almonds in a bowl.
Make a well in the centre.
Break the eggs into the well and beat them with a whisk gradually
Incorporating the dry ingredients.
As the mixture thickens add the melted butter.

Pour this mixture into an 8 inch tart tin or quiche tin ( not one with a removable base)
Slice the Peaches and push the slices into the batter.
Bake this at 150C. 300F.Gas 4 for 35 to 40 mts.
It should be well set and golden brown on top.
This may be served from the tin either hot from the oven or at room temperature with some whipped cream.




August 20, 2007 03:53 PM | 0 Comments
  Martin Dwyer
Consultant Chef