Apricot and Italian Chestnut Flour Clafoutis
(contains wheat flour)

4 tablespoons Dowd and Rogers Italian chestnut flour, sifted
4 tablespoons all-purpose flour, sifted
2 large eggs
1/2 cup plus 2 tablespoons fine cane sugar
1 cup whole milk
1/4 cup heavy cream
10 medium-sized ripe apricots
1 tablespoon Cointreau (optional)
2 tablespoons butter

Special equipment needed: 4 ramekins at 5 inches each or large 10 inch dish

Preheat your oven at 350 F. Wash the apricots. Cut them in halves and remove the pits.

Heat 2 tablespoons butter in a non-stick frying pan and add the apricot halves. Sprinkle 2 tablespoons sugar over and cook for 5 min, on medium to low heat. Remove and set aside. Grease four 5 inch individual ramekins or a large 10 inch dish. Coat with sugar and remove excess. In a bowl, beat together the eggs with the sugar. Add the two flours and mix well until smooth in texture. Add the milk and cream with the Cointreau, and mix well. Arrange the fruit in the ramekins, face up and pour the batter over. Cook in the oven for about 40 to 45 minutes, until golden in color. Let cool slightly before eating. Best when served lukewarm.