Spiced Apricot Flaugnarde

Name: Spiced Apricot Flaugnarde
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: European, French
Ingredients: Butter (for greasing skillet or pie in); 10 apricots (or other seasonal stone fruit), halved, stones removed; 4 eggs; 120ml full cream milk; 1 cup Gewürzhaus Vanilla Bean Sugar; 2/3 cup plain flour; 1 1/2 tsp Gewürzhaus Quatre Èpices; 3 tsp Gewürzhaus Vanilla Bean Sugar; 30g unsalted butter, melted

Easy

1.25mins

Spiced Apricot Flaugnarde

Rated 3.7 stars by 19 users

Cuisine

European, French

Servings

Prep Time

15 minutes

Cook Time

1 hour

This traditional French dessert highlights the luscious flavours of your favourite summer stone fruits, marrying them with vanilla, white pepper, nutmeg, ginger and cloves in a light, creamy flan.

Ingredients

Butter (for greasing skillet or pie in)
10 apricots (or other seasonal stone fruit), halved, stones removed

For the batter

4 eggs
120ml full cream milk
1 cup Gewürzhaus Vanilla Bean Sugar
2/3 cup plain flour

For the spice glaze

1 1/2 tsp Gewürzhaus Quatre Èpices
3 tsp Gewürzhaus Vanilla Bean Sugar
30g unsalted butter, melted

Directions

To prepare

Preheat your oven to 180° C (fan-forced)
Grease an ovenproof skillet or pie tin (approx. 22cm diameter) with some unmelted butter.
Place the halved apricots in the tin, cut side up.
Use a blender or hand mixer to combine all batter ingredients until silky and smooth.
Strain this mixture through a fine-mesh sieve, then pour over the apricots.

To cook

Place in the oven and bake for 35 minutes.
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.
After 35 minutes of baking, remove Flaugnarde from the oven; gently spread the glaze over the top with a pastry brush.
Bake for a further 5-10 minutes, until the top is golden and a cake tester inserted to the middle comes out clean.
Rest for 15 minutes before serving. The flaugnarde will deflate a little during this time.
Serve warm, with whipped cream if desired.

Comments

Delicious! Custardy and sweet with a lingering slice from the white pepper. My father in law, who doesn’t usually eat dessert at all, had seconds.

I used apples because that is what we had on hand, and reduced the sugar to 2/3 cup. If spice isn’t your thing you might like to reduce the amount of quatre epices as well, or halve it with cinnamon.