Apricot Clafouti

This dessert is really quick, easy, versatile & delicious. Creme fraiche gives this fruity custard-like French dessert an authentic flavour, however you can use sour cream instead of creme fraiche. For cherry & almond clafouti, replace the apricot with drained canned cherries. Sprinkle with flaked almonds before baking. Try other variations using different fruit as it comes in season! Preparation time 5 - 10 minutes, serves 4.

Melted butter, to grease
1 x 425g ctn apricot halves in syrup, drained
55g (1/4 cup) caster sugar
1 tbs plain flour
1 x 200g ctn creme fraiche
60ml (1/4 cup) pouring cream
1 egg, lightly whisked
1 tsp vanilla extract

Preheat oven to 200°C. Brush four 250ml (1-cup) capacity shallow ovenproof dishes with butter to lightly grease. Place on a baking tray.
Divide the apricot evenly among the prepared dishes.
Combine the sugar and flour in a bowl. Gradually whisk in the creme fraiche. Add the cream, egg and vanilla and whisk until well combined.
Pour the cream mixture among the dishes. Bake in oven for 15 minutes or until just set and golden. Set aside for 5 minutes to cool slightly. Serve.