Cardamom and Lime Poached Apricot Clafoutis
/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. Wouldn’t recommend going egg-free as those proteins are essential for the custardy experience
Ingredients (serves 4)
4 cardamom pods, crushed
1 tsp Saffron Threads (optional)
45g Granulated Sugar
80ml dry White Wine (I used Pinot Grigio); substitute with good quality apple cider
170ml Water
2 tbsp Lime Juice
2-3 long strips of Lime Peel
350-355g Ripe Apricots, pitted & halved
Batter
55g Granulated Sugar
1 tbsp Lime Zest
1 tsp Ground Cardamom
50g 1 to 1 Gluten-free Flour (that already includes Xantham Gum)
10g Rice flour (substitute with ground nuts of your choice)
Good Pinch of salt
2 tsp Vanilla Bean Paste or Extract
2 Large Eggs (about 52g)
200ml Full fat Milk
80ml Heavy Whipping Cream
2 tbsp Unsalted Butter, melted at room temp
Serve with 3-5 tbsps of Crème Fraîche
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 and keep them aside
2. Now add 10g of granulated sugar to the poaching liquid and bring it back to heat. Cook until reduced to a runny syrup, discard peels and cardamom pods and keep it aside. Pre-heat oven to 415F and grease a medium baking dish with melted butter
3. Combine sugar, zest and cardamom. Using finger tips massage sugar with aromatics - to release the essential oils & flavor the sugar (About 5 mins)
4. In a blender, combine flavored sugar with rest of the batter ingredients and pulse for 90 secs. Arrange poached apricots (cut side down) in the baking dish and pour batter. Bake for 35-40 mins or until the batter is risen and edges look golden
5. Cut a slice, dust with powdered sugar, top with dollops of crème fraîche and generously drizzle the syrup. Enjoy!