Apricot Clafouti With Lavender & Pecans

• 3 large eggs at room temperature
• 1/2 cup low-fat sour cream
• 1/2 cup nonfat milk
• apricot nectar cup all-natural, no added sugar
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1 cup sugar free apricot preserves
• 1 cup honey
• 2 teaspoons pure vanilla extract
• 1 tablespoon all purpose unbleached flour
• 1/4 teaspoon salt
• 1 teaspoon cardamom
• 1/2 teaspoon lavender buds dried culinary
• 12 apricots dried California, diced
• 1/2 cup pecans
• 5 apricots fresh, pitted & halved

1. Preheat oven to 375u0b0 F degrees.
2. Beat eggs in a large mixing bowl.
3. Add sour cream, milk, apricot nectar, lemon juice, lemon zest, apricot preserves, honey, & vanilla, & mix together thoroughly.
4. Slowly whisk in flour, salt, cardamom, & lavender buds.
5. Add diced, dried apricots & pecans.
6. Pour mixture into glass pie plate, making sure to evenly distribute the pecans & dried apricot pieces.
7. Add apricot halves, gently pressing them into the liquid mixture, so they form a decorative pattern.
8. Allow to set for 10 minutes.
9. Then cook for 30-45 minutes.

eggs, lowfat sour cream, nonfat milk, apricot nectar, lemon juice, lemon zest, sugar, honey, vanilla, flour, salt, cardamom, culinary, california, pecans, apricots fresh

Taken from www.yummly.com/recipe/Apricot-Clafouti-With-Lavender-_-Pecans-1644471 (may not work)