Spiced Apricot Flaugnarde

Directions

To prepare

1. Preheat your oven to 180° C (fan-forced)

2. Grease an ovenproof skillet or pie tin (approx. 22cm diameter) with some unmelted butter.
3. Place the halved apricots in the tin, cut side up.
4. Use a blender or hand mixer to combine all batter ingredients until silky and smooth.
5. Strain this mixture through a fine-mesh sieve, then pour over the apricots.

To cook

1. Place in the oven and bake for 35 minutes. 
2. Prepare the spice glaze. In a medium bowl, combine Quatre Epices, Vanilla Bean Sugar and melted butter to form a thick paste; the sugar should still have some crunch to it. 
3. After 35 minutes of baking, remove Flaugnarde from the oven; gently spread the glaze over the top with a pastry brush.
4. Bake for a further 5-10 minutes, until the top is golden and a cake tester inserted to the middle comes out clean. 
5. Rest for 15 minutes before serving. The flaugnarde will deflate a little during this time. 
6. Serve warm, with whipped cream if desired.