Apricot clafouti with lavender & pecans
A flavorful Apricot Clafouti dessert with hints of lavender and pecans, suitable for lacto-ovo vegetarians. This dish covers 8% of your daily vitamins and minerals needs. Best served during special occasions or holiday gatherings, takes about 45 minutes to prepare.
Ingredients
all-natural apricot nectar
1 cup
apricot preserves
1 cup
apricots
6 ounces
cardamom
1 tsp
free range eggs
3 large
runny honey
1 cup
dried lavender buds
0.5 tsps
lemon juice
1 Tbsp
lemon peel
1 tsp
low fat sour cream
0.5 cup
nonfat milk
0.5 cup
pecan
0.5 c
salt
0.25 tsps
unbleached flour
1 Tbsp
vanilla extract
2 tsps
Method
- Preheat oven to 375 F degrees.Beat eggs in a large mixing bowl.
- 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.
- Add diced, dried apricots & pecans.
- Pour mixture into glass pie plate, making sure to evenly distribute the pecans & dried apricot pieces.
- 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.
Nutrition:
Carbs
65 g
Fat
6 g
Protein
4 g
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