FoodCoop Recipes
Apricot, Rosemary and Comte Clafoutis
Pale yellow, medium hard cheese, with a similar taste to Gruyere. It has sweet and nutty notes, aged for around 24 months. Works very well in dishes such as Croque Monsieur.
Serves
4
Ingredients
250g Comte, cubed
2 Apricots, cut into quarters
3 Sprigs of rosemary
25g butter, olive oil
500g cream
75g flour
5 eggs
seasoning
Method
Preheat the oven to 180C/160C fan/gas 4
Whisk together the eggs, flour and a good pinch of salt and pepper. When smooth add the cream, and whisk until smooth.
Grease 6 souffle ramekins with the butter, and set aside.
On a medium heat, fry the 8 pieces of apricot in a pan with the rest of the butter and a tbsp of olive oil. Sprinkle with a few sprigs of rosemary, and cook until tender and golden.
In each ramekin, place 2 pieces of apricot, and divide the Comte and rosemary sprigs between each dish.
Pour over the batter mix, and bake in the oven for 20 minutes, until the batter is risen and a golden brown in colour.
