Adapting a French classic to make it glutenfree and infusing my favorite flavors! You can substitute any stone fruit of equal weight and the poaching time will vary based on the type, size and ripeness of the fruit. Serving with Crème Fraîche is a MUST, if you can’t find it then try freshly whipped cream instead of ice-cream.

*Note: by using plant based milk, butter and cream you can absolutely adapt it into a Dairy Free dessert

Directions
1. Combine first 7 ingredients in a saucepan, on a low flame bring it to light simmer. Once simmering add apricots then gently cook for 3 mins. Turn-off heat, let apricots poach for additional 2 mins in the warm liquid then transfer them out. Pat dry & keep them aside

2. Now add 10g of granulated sugar to the poaching liquid & bring it back to heat. Cook until reduced to a runny syrup, discard peels & pods and keep it aside. Pre-heat oven to 415F & grease a medium baking dish with melted butter

3. Combine sugar, zest & cardamom. Using finger tips massage sugar with aromatics - to release the essential oils & flavor the sugar (About 5-7 mins)

4. In a blender, combine flavored sugar with everything else & pulse for 90 secs. Arrange poached apricots (cut side down) in the baking dish & pour batter. Bake for 35-40 mins or until the batter is risen & edges look golden

5. Cut a slice, dust with powdered sugar, top with dollops of crème fraîche and generously drizzle the syrup. Enjoy!

Ingredients (serves 4)
4 cardamom pods, crushed
1 tsp saffron (optional)
45g granulated sugar
80ml dry white wine
170ml water
2 tbsp lime juice
2 strips of lime peel
350g Ripe Apricots, pitted & halved

Batter
55g granulated sugar
1 tbsp lime zest
1 tsp ground cardamom
50g 1 to 1 GF flour (that already includes Xantham Gum)
10g Rice flour (sub any ground nuts)
Pinch of salt
2 tsp vanilla extract
2 large eggs
200ml Whole Milk
80ml Heavy Whipping Cream
2 tbsp Unsalted Butter, melted at room temp

Serve with 3-5 tbsps of Crème Fraîche

Recipes

Cardamom and Lime Poached Apricot Clafoutis