Monday, February 15, 2010

0 Recipe #65: Apricot Clafouti With Lavender & Pecans

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As many of you know, I like to create desserts that are low in fat & refined (cane) sugar, but high in taste. :)  This recipe is no exception.  After tasting this recipe, you will hardly believe that it doesn't contain an ounce of (cane) sugar! And yet, it's a sweet, delectable treat for the senses. The freshly baked apricots create a sweet but slightly tart flavor & wonderful texture, & the lavender & cardamom add subtle notes to the overall effect. This dessert was a huge hit at our house. Hoping it'll wow you as well. :-D

This picture was snapped right after it came out of the oven.  Piping hot goodness. YUM!

Apricot Clafouti With Lavender & Pecans

3 large eggs, at room temperature
1/2 c. low-fat sour cream
1/2 c. milk
1/3 c. all-natural (no-sugar-added) apricot nectar
1 tsp. lemon zest
1 tsp. lemon juice
1/3 c. sugar-free apricot preserves
1/3 c. honey
2 tsp. pure vanilla extract
1 Tbsp. all-purpose, unbleached flour
1/4 tsp. salt
1 tsp. cardamom
1/2 tsp. dried culinary lavender buds
12 dried California apricots, diced
1/2 c. pecans
4 fresh apricots, pitted & halved
Directions: Preheat oven to 375° F degrees. Beat eggs in a large mixing bowl.  Add sour cream, milk, apricot nectar, lemon zest, lemon juice, apricot preserves, honey, & vanilla, & mix together thoroughly. Slowly whisk in flour, salt, cardamom, & lavender buds. Add diced, dried apricots & pecans.  Pour mixture into a glass pie plate (about 9-10" in diameter), 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 40-45 minutes. Allow to cool slightly & then serve immediately, as this dish tastes best while it's still warm & fresh, straight from the oven to the plate.

Yield: Serves 8. Or 4, if you're all going to have seconds. :)

Serving Suggestions: Serve with a hot cup of (herbal) tea or a cold glass of milk.

Chef's Notes: Although clafouti is traditionally made with cherries, you'll still often see recipes using other fruits (like pears and plums, etc.) that are still labelled as "clafouti," especially those hailing from the good ole' US of A. Technically speaking, when other fruits are used, it's really called a flaugnarde. Ah well, details, details.

A picture of the clafouti taken moments later after the first, now missing a few slices. :)

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