Apricot Blueberry Clafoutis

Name: Apricot Blueberry Clafoutis
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Apricots; 200 g Blueberries; 1 Vanilla pod; 4 Eggs (size M); 1 pinch Salt; 100 g Sugar; 3-4 Tbsp Whipped cream; 130 g Flour; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Apricots
200 g Blueberries
1 Vanilla pod
4 Eggs (size M)
1 pinch Salt
100 g Sugar
3-4 Tbsp Whipped cream
130 g Flour
1 TABLESPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Wash, halve and stone the apricots. Wash and sort blueberries. Cut the vanilla pod lengthwise and scrape out the pulp. Separate the eggs. Beat egg yolks, salt, vanilla pulp and 50 g sugar until frothy.
2
Stir in cream and flour. Beat the egg whites until stiff, while stirring allow 50 g sugar to trickle in. Fold the beaten egg whites into the dough in two portions and put the mixture into 4 small, greased, ovenproof moulds.
3
Spread 3 apricot halves and blueberries on each. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Dust with icing sugar and serve immediately.