Because the apricots are so good right now, this month we bring you a deliciously good recipe for Apricot Clafoutis (page 126 of the recipe book).) The recipe was provided by stallholder Owen Pidgeon of Loriendale Orchard.
Ingredients – Serves 8
– Preheat oven to 180°C. Select firm, just-ripe apricots, halve and dice them.
– Combine flour, sugar and salt into a medium-sized bowl. Add eggs and cold milk. Stir the apricots into the mixture and pour into a greased cake tin.
– Cook in the oven for 45 minutes
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