Chop off the tops of the apples, about 1/2 inch down. With a knife scoop out the centre of the apples, leaving 1/4 inch as a shell. Take the vegetarian mincemeat, add the apple flesh and flaked almonds. Combine and stuff the apples with this mixture. Put the top lids of the apples back on top and place the apples into a buttered baking dish. Top with a sprinkling of sugar and kirsch. Cover the dish in foil and bake in the oven for 10 minutes. Now prepare the clafoutis. Lightly whisk the double cream in a bowl and add the sugar, cornflour and eggs. Mix together. Pour the mixture around the apples and return the dish to the oven to bake for 40 minutes at the same temperature until the clafoutis is risen and golden. Now prepare the apricot puree. Put the apricots into a saucepan. Add 1/2 pint of water and 2-3 tablespoons of sugar. Boil for 30 minutes until the mixture is pureed. Whizz in a blender and serve with the hot apple clafoutis.
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|Serving Size: 1 Serving (3206g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1762 (49%)|
|Amt Per Serving||% DV|
|Total Fat 195.8g||261 %|
|Saturated Fat 74.2g||371 %|
|Monounsaturated Fat 70.4g|
|Polyunsanturated Fat 22.8g|
|Cholesterol 6508mg||2002 %|
|Sodium 2160.5mg||75 %|
|Potassium 3781.6mg||100 %|
|Total Carbohydrate 280.7g||83 %|
|Dietary Fiber 27.4g||109 %|
|Sugars, other 253.3g|
|Protein 197.5g||282 %|
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Calories per serving: 3596
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