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.
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 4|
|Calories from Fat: 4 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 272mg||7 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 9.6g|
|Protein 1.5g||2 %|
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Calories per serving: 50
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