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About this recipe:
This is a twist on the classic French dessert. The cherries are replaced with apricots and the eggy batter is enriched with cream. It's the perfect summer treat!
1 teaspoon oil for greasing the dish
100ml single cream
115g caster sugar
12 large ripe apricots
60g plain flour
1 pinch salt
- Preheat the oven to 180 C / Gas 4. Wash then remove the stones from the apricots. Cut into 6 wedges and transfer to a greased baking dish.
- In a bowl, mix together the flour, 110g caster sugar and salt. Gradually stir in the eggs, cold milk and cream. Pour the batter over the apricots and bake for about 45 minutes until golden brown.
- Sprinkle with the remaining sugar just before serving. Serve warm or cold.
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