Baked apricots with saffron & lavender honey

For an elegant take on a classic French dessert, try Eric Lanlard's saffron-flavoured apricot clafoutis
By Eric Lanlard
Baked apricots with saffron & lavender honey
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 4 eggs
  • 170 g caster sugar
  • 120 ml single cream
  • 120 ml milk
  • 1 pinches strands saffron, ground
  • 1 pinches flour
  • 30 g apricots, de-stoned and halved
  • 250 g mascarpone, to serve


1. Preheat the oven to 200ºC/gas 6. 2. In a bowl, beat together the eggs and the caster sugar until well-mixed. 3. Place the cream, milk and saffron in a saucepan. 4. Bring to the boil and cook briskly for a few minutes until the milk mixture turns a golden colour. 5. Whisk the hot milk into the egg mixture, adding the flour. 6. Set aside to stand for five minutes. a pinch of flour and let it stand. 7. Place the apricot halves in an ovenproof dish and pour over the hot cream mixture. 8. Bake in the oven for 25-30 minutes. 9. Pour lavender honey over the baked apricot custard, decorate with lavender buds and serve with the mascarpone cheese

Rate This Recipe