Apricot & Dark Rum Clafoutis
A delightful twist on a French pudding. Using Opies Apricots with Luxardo® Dark Rum instead of cherries adds a new depth of flavour yet retains all the velvety creaminess of this classic set custard dessert.
Method
1. Preheat the oven to 200°C / 180°C / gas 5. Grease the base and sides of a round baking dish.2. Melt the butter in a frying pan, then remove about half and reserve for later. Sprinkle 1 tsp sugar into the pan then add the apricots cut-side down. Fry for 2-3 minutes on a high heat without turning, until they start to caramelise.
3. Meanwhile beat the eggs and sugar together until pale and frothy, then add the reserved melted butter and all of the syrup from the jar of Opies Apricots with Luxardo® Dark Rum. Gently fold in the flour.
4. Place apricots in the baking dish cut side up - discarding any butter left in the pan - then carefully pour the batter in to surround the apricots.
5. Bake for 15-20 mins or until golden and set. Dust with icing sugar and serve with some cream.
Ingredients
• 50g butter, plus extra for greasing
• 75g caster sugar, plus 1 tsp extra
• 1 jar Opies Apricots with Luxardo® Dark Rum, syrup reserved
• 3 eggs
• 100g plain flour, sifted
TO SERVE
• 1 tbsp icing sugar
• 300ml double cream
