This flan-like dessert can be made with any firm stonefruit, such as plums, peaches or cherries. 

Recipe: Julie Legg

INGREDIENTS

1 cup milk
3 eggs
½ cup white sugar
1 tsp vanilla extract
50g butter, melted
½ cup plain flour
8 fresh apricots or 4 fresh peaches
2 tsp white sugar
2 tbsp slivered almonds
2 tbsp Amaretto
thickened cream or ice cream, to serve

METHOD

Preheat oven to 160°C fan bake.

Combine milk, eggs, sugar and vanilla in a bowl and mix to a smooth batter. Add melted butter and sifted flour, folding through until well combined. Pour into a cold cast-iron skillet.

Halve and pit apricots (or other stone fruit). Place skin down into the batter. Sprinkle apricots with sugar, slivered almonds and drizzle with Amaretto. Bake for 35-40 minutes until golden brown. Remove from oven and set aside for 5 minutes.

Slice and serve plain or with dollops of thickened cream or ice cream. Serves 6-8

TIPS

Clafoutis is delicious served warm or cold. Choose firm fruit as it’s easier to pit. Instead of apricots, use plums, nectarines, peaches or cherries.

---

This is an extract from Urban Harvest, a special edition from our annual In Your Backyard series. The latest edition, Sustainability Through The Seasons, is on sale on 30 March, 2020.