Apricot, Rosemary and Comte Clafoutis
Serves: 4
Preparation: NA
Cooking Time: NA
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.
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.
