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Add a photoServings: 4
Ingredients
- 12 x Ripe apricots, (blanched) Stock syrup, (equal quantities of water and Caster sugar) Punnet of raspberries Vanilla ice cream to serve
- 4 x Large eggs
- 150 gm Caster sugar, (5 ounce)
- 300 ml Double cream, (1/2 pint)
- 1 Tbsp. Flour
- 1/4 Tbsp. Grnd almonds
Directions
- 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 in 6 raspberries in each. Set aside and make the clafoutis batter.
- Whisk together the 4 Large eggs and the caster sugar till frothy. Then add in the cream, flour and almonds. Pour over the bowls and bake in the oven.
- Serve with vanilla ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 177 | 65% |
| Total Fat 20.06g | 25% |
| Saturated Fat 10.71g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 259mg | 86% |
| Sodium 100mg | 4% |
| Potassium 415mg | 12% |
| Total Carbs 15.54g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 9.52g | 6% |
| Protein 9.85g | 16% |
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