Recipe #65: Apricot Clafouti With Lavender & Pecans

As many of you know, I like to create desserts that are low in fat & (cane) sugar, but high in taste. :)  This recipe is no exception.  After tasting this recipe, you will hardly believe that it doesn't contain an ounce of (cane) sugar! And yet, it's a sweet, delectable treat for the senses. The freshly baked apricots create a sweet but slightly tart flavor & wonderful texture, & the lavender & cardamom add subtle notes to the overall effect.  This dessert was a huge hit at our house. Hoping it'll wow you as well. :-D



Apricot Clafouti With Lavender & Pecans

Ingredients:
3 large eggs, at room temperature
1/2 c. low-fat sour cream
1/2 cup nonfat milk
1/3 c. all-natural (no-sugar-added) apricot nectar
1 tsp. lemon juice
1 tsp. lemon zest
1/3 c. sugar-free apricot preserves
1/3 c. honey
2 tsp. pure vanilla extract
1 Tbsp. all-purpose, unbleached flour
1/4 tsp. salt
1 tsp. cardamom
1/2 tsp. dried culinary lavender buds
12 dried California apricots, diced
1/2 c.pecans
5 fresh apricots, pitted & halved
Directions: Preheat oven to 375° F degrees. Beat eggs in a large mixing bowl.  Add sour cream, milk, apricot nectar, lemon juice, lemon zest, apricot preserves, honey, & vanilla, & mix together thoroughly. Slowly whisk in flour, salt, cardamom, & lavender buds. Add diced, dried apricots & pecans.  Pour mixture into glass pie plate, making sure to evenly distribute the pecans & dried apricot pieces. Add apricot halves, gently pressing them into the liquid mixture, so they form a decorative pattern. Allow to set for 10 minutes. Then cook for 30-45 minutes.

Yield: Serves 8.  Or 4, if you're all going to have seconds. :)