APRICOT & ALMOND CLAFOUTIS

If it’s made well, a clafoutis is gorgeous. I’d have it with a cup of tea but it’s also good with a glass of Cognac or port. It has to be moist, and cooked using flavourful fruit such as raspberries, blackberries or apricots.

Serves 4

For the apricots

100g (3½oz) caster sugar

100ml (3½fl oz) amaretto liqueur 4 apricots, stoned and each cut into 6 wedges

For the batter

2 large eggs, plus an extra 2 yolks 3tbsp caster sugar

A pinch of fine salt

2tbsp plain flour

125ml (4fl oz) double cream

75ml (2½fl oz) milk

Finely grated zest of 1 lemon

To finish

15g (½oz) flaked almonds, toasted Icing sugar, for dusting For the apricots, put the sugar and amaretto liqueur into a saucepan. Bring to the boil, then simmer for 5 minutes. Place the apricots in the syrup and remove from the heat. Leave to cool.

For the batter, in a bowl or large jug, whisk together the whole eggs, extra yolks, sugar, salt and flour. Add the cream, milk and lemon zest, and whisk again until evenly combined. Leave to stand for about 30 minutes.

Meanwhile, heat your oven to 160° C/fan 140° C/gas 3. Drain the apricots and place them in a shallow ovenproof dish, about

25 x 17cm, saving the syrup for poaching or eating with other fruit.

Pour the batter over the apricots and bake for 20-25 minutes, until the clafoutis is risen, golden and just set. Scatter the flaked almonds over, dust with icing sugar and serve straight away.