Apricot and Green Cardamom Clafoutis Recipe | The Cook's Cook

Ingredients

• 60 ml (1/4 cup) light brown sugar or date sugar
• 30 ml (2 tablespoons) dry rose or white wine
• 6-8 cardamom pods, gently cracked but not completely open
• 15 ml (1 tablespoon) freshly squeezed lemon juice
• 454 grams (1 pound) very ripe apricots, halved and pitted
• 2 eggs, yolks and whites separated and kept chilled
• 45 ml (3 tablespoons) light brown sugar
• Finely grated zest of one lemon
• 1.3 ml (1/4 teaspoon) ground cardamom
• 42 grams (1/3 cup) all-purpose flour
• 5 ml (1 teaspoon) vanilla extract
• 104 ml (7 tablespoons) heavy cream
• .6 ml (1/8 teaspoon) sea salt