Apricot Clafouti With Lavender & Pecans

Ingredients

• 1 cupall-natural apricot nectar(no added sugar)
• 1 cupapricot preservessugar-free
• 1 cupapricot preservessugar-free
• 6 ouncesapricotsdried
• 500 gramsapricots
• 1 teaspooncardamom
• 3 largeeggsat room temperature
• 1 cuphoney
• 0.5 teaspoonculinary lavender budsdried
• 1 tablespoonjuice of lemon
• 1 teaspoonlemon zest
• 0.5 cupcreamsour low-fat
• 0.5 cupskim milk
• 0.5 cpecans
• 0.3 teaspoonsalt
• 1 tablespoonunbleached flourall-purpose
• 2 teaspoonsvanilla extractpure

Equipment

• oven
• whisk
• mixing bowl

Directions

1. Preheat oven to 375 F degrees.Beat eggs in a large mixing bowl.
2. Add sour cream, milk, apricot nectar, lemon juice, lemon zest, apricot preserves, honey, & vanilla, & mix together thoroughly.Slowly whisk in flour, salt, cardamom, & lavender buds.
3. Add diced, dried apricots & pecans.
4. Pour mixture into glass pie plate, making sure to evenly distribute the pecans & dried apricot pieces.
5. Add apricot halves, gently pressing them into the liquid mixture, so they form a decorative pattern.Allow to set for 10 minutes.Then cook for 30-45 minutes.