This is a print preview of "Apricot And Raspberry Clafoutis With Vanilla Icecream" recipe.

Apricot And Raspberry Clafoutis With Vanilla Icecream Recipe
by Global Cookbook

Apricot And Raspberry Clafoutis With Vanilla Icecream
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  Servings: 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

  1. 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.
  2. 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.
  3. Serve with vanilla ice cream.