Apricot Clafouti With Lavender & Pecans
Apricot Clafouti With Lavender & Pecans is a lacto ovo vegetarian recipe with 10 servings. For $1.5 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 7g of fat, and a total of 260 calories. 3 people
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 1 cup all-natural apricot nectar
- 1 cup apricot preserves
- 6 ounces california apricots
- 500 grams apricots
- 1 teaspoon cardamom
- 3 large eggs
- 1 cup honey
- 0.5 teaspoon culinary lavender buds
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 0.5 cup cream
- 0.5 cup nonfat milk
- 0.5 c pecans
- 0.25 teaspoon salt
- 1 tablespoon unbleached flour
- 2 teaspoons vanilla extract
Instructions
- 1
Preheat oven to 375 F degrees.Beat eggs in a large mixing bowl.
- 2
Add sour cream, milk, apricot nectar, lemon juice, lemon zest, apricot preserves, honey, & vanilla, & mix together thoroughly.Slowly whisk in flour, salt, cardamom, & lavender buds.
- 3
Add diced, dried apricots & pecans.
- 4
Pour mixture into glass pie plate, making sure to evenly distribute the pecans & dried apricot pieces.
- 5
Add apricot halves, gently pressing them into the liquid mixture, so they form a decorative pattern.Allow to set for 10 minutes.Then cook for 30-45 minutes.