Tuesday, July 16, 2013

Apricot & lavender clafoutis


After a brief Italian intermezzo last week, I'm back to my obsession with French cuisine. A few days back, I was given a huge basket of fresh apricots (my favorite summer fruit, alongside raspberries), and after turning better part of it into a delicious jam, I wanted to make an easy and scrumptious dessert, perfect for a random Saturday afternoon. And clafoutis was the first thing that came to my mind. I've already shared the basic recipe here, but this time I was craving something more elaborate and sophisticated in terms of taste. And the freshly dried lavender flowers I picked in my parents' garden were just the perfect source of inspiration. Lavender-infused cream is one of the best things I've ever tasted, and I'm already eager to experiment with it some more. You should definitely try it for yourself!


Apricot & lavender clafoutis
(serves 3)

You'll need:

* 15 smaller apricots, pitted
* 200ml whipping cream
* 1 tsp dried lavender flowers
* 1 tsp honey
* 1 egg
* 100g all-purpose flour
* 75g caster sugar

1. Preheat the oven to 180°C. Butter three ramequins.
2. Cut the apricot in 4 and place them on the bottom of buttered ramequins (5 per each ramequin).
3. Bring the whipping cream to the boil. Remove from the heat, stir in the honey and add the lavender flowers (you should rinse them before). Let cool down completely, then strain.
4. In the meantime, blend together flour and sugar, add whole egg and whisk together. Little by little, add strained lavender cream and continue whisking.
5. Pour the batter over the apricots. You should fill two thirds of each ramequins.
6. Bake for 30-35 minutes (use a skewer to verify that the batter is well baked).
7. Let cool down, then unmould. Serve with a cup of delicious cappuccino.

Bon app├ętit!



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5 comments:

  1. Oh, that looks so yummy! And the cappuccino? The picture looks too good to eat!

    ReplyDelete
  2. Ivana @ Macarons and PearlsJuly 16, 2013 at 2:07 PM

    Thank you so much, Holly! That's the best compliment ever! Although I have to admit, it didn't last: everything was devoured in a matter of minutes :)

    ReplyDelete
  3. these sound amazing!! i am going to bake with lavender later this week so we are on the same page there :) but i need to use more apricots - i don't eat them enough!

    ReplyDelete
  4. Wow, looks amazing! I wish I had the patience to bake on a regular basis!
    ~Jessica

    ReplyDelete
  5. Vannessa@LuxuriaJuly 17, 2013 at 8:43 PM

    These look gorgeous Ivana. How are things Sweets. Do e.mail me and let me know xx

    ReplyDelete

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