Monday, 15 May 2017

Apricot Cornmeal and Buttermilk Clafoutis.

- Apricot Cornmeal and Buttermilk Clafoutis – REAL SIMPLE FOOD:
If you want to replace the apricots with very juicy fruits like cherries or blueberries, increase the eggs to 6 to ensure the clafoutis will still set.

4 eggs
50g honey
Pinch of salt
300ml buttermilk
50g polenta
500g apricots, halved with the stone removed

Pre-heat the oven to 200 degrees Celsius and grease a pie dish generously with butter.
In a large mixing bowl whisk the eggs and honey until the frothy.
Pour in the buttermilk and whisk to combine.
Lastly, fold in the polenta and the pinch of salt.
Pour the batter into the pie dish and carefully sit the halved apricots, cut side up, in the batter.
Place in the oven and bake for 35 minutes or until the clafoutis is puffed up and the centre is just set.

The clafoutis will keep in the fridge for 3-4 days.
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