MMMMM---------------------FOR THE CLAFOUTIS-------------------------- 4 Eggs 150 g Caster sugar; (5 oz) 300 ml Double cream; (1/2 pint) 1 tb Flour 1/4 tb Ground almonds Blanch the apricots in the stock syrup. Peel and then stone. Then cut the apricots in half and place 6 halves in each bowl. Add 6 raspberries in each. Set aside and make the clafoutis batter. Whisk together the 4 eggs and the caster sugar until frothy. Then add the cream, flour and almonds. Pour over the bowls and bake in the oven. Serve with vanilla ice cream.