Individual Apricot Clafoutis with a Clotted Cream and Apricot Sorbet

Ingredients

Apricot clafoutis

• 6 apricots, halved and stoned
• 85g flour, sifted
• Pinch of salt
• 300ml semi-skimmed milk
• 100ml double cream
• 4 free range eggs
• 85g caster sugar
• 1 vanilla pod, seeds only
• Unsalted butter for greasing

Clotted cream and apricot sorbet

• 450g ripe, fresh apricots
• 120g caster sugar
• Freshly squeezed juice of 1 lemon
• 100g clotted cream

Method

For the clafoutis

1. Use the unsalted butter to grease the individual gratin dishes (5cm diameter) and preheat the oven to 220°.
2. Arrange 3 apricot halves (overlap if need be) in the dish flesh-side down and sprinkle with some caster sugar.
3. Put the rest of the ingredients in a bowl and whisk till smooth.
4. Pour mixture over the apricots, and dot with 3 small knobs of butter. Put in the oven and cook for 10-12 minutes until the custard is set and the top is puffed and lightly browned.

 For the sorbet

1. Slice open the apricots and remove the pits, then cut each apricot into six pieces. Cook the apricot pieces with the water in a covered medium, non-reactive saucepan over medium heat until tender.
2. Remove from the heat and stir in the sugar until dissolved. Cool to room temperature.
3. Once cool, purée the apricots and any liquid in a food processor until smooth, then pass the mixture through a strainer.
4. Place the puree back in a food processor and, with the clotted cream and lemon juice, blend until smooth.
5. Chill the mixture thoroughly, and then freeze it in your ice cream maker according to manufacturer’s instructions.
6. Serve the clafoutis with or without the clotted cream and apricot sorbet.