Vegetarian

Apricot clafouti with lavender & pecans

Name: Apricot clafouti with lavender & pecans
Total time: 45 min
Yield: 10 servings
Ingredients: 251 ml all-natural apricot nectar; 224 ml apricot preserves; 170.1 g apricots; 1 tsp cardamom; 3 large free range eggs; 339 ml runny honey; 0.5 tsps dried lavender buds; 1 Tbsp lemon juice; 1 tsp lemon peel; 115 ml low fat sour cream; 115 ml nonfat milk; 49.5 g pecan; 0.25 tsps salt; 1 Tbsp unbleached flour; 2 tsps vanilla extract

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

251 ml

apricot preserves

224 ml

apricots

170.1 g

cardamom

1 tsp

free range eggs

3 large

runny honey

339 ml

dried lavender buds

0.5 tsps

lemon juice

1 Tbsp

lemon peel

1 tsp

low fat sour cream

115 ml

nonfat milk

115 ml

pecan

49.5 g

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:

290 kcal

Carbs

65 g

Fat

6 g

Protein

4 g

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