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Print this Recipe    Apricot Clafouti

Fresh Apricot Clafouti
Yield: about 6 to 8 servings

1 tablespoon butter
4 eggs
1/3 cup lavender honey
1 vanilla bean, split in half
2 tablespoons butter, melted
1 tablespoon brandy
1 cup flour
1 1/2 cups milk
1 1/2 pounds fresh apricots, sliced 1/4-inch thick
1/2 cup sugar
1 pint vanilla ice cream
1/4 cup sliced almonds, toasted
Shaker confectioners\x92 sugar

Preheat the oven to 350 degrees F. Grease an oval oven-proof dish
about 13 inches long, with the butter. In a mixing bowl, whisk
the eggs and honey. Scrape the vanilla bean and add the pulp to
the egg mixture. Stir in the butter, brandy and flour. Whisk in
the milk to form a smooth batter. In a mixing bowl, toss the apricots
with the sugar. Place the apricots in the oven-proof dish. Pour
the batter over the apricots and place in the oven. Bake for 40 to
45 minutes or until the cake is sponge-like. Remove from the oven
and cool for 5 minutes before serving. Serve the clafouti warm with
a scoop of the ice cream. Garnish with almonds and confectioners'
sugar.

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