There are two ways to enjoy summer produce, you can either bite into them as is or turn them into delicious dessert. This is what we're doing today. This apricots and rosemary far is a delicious way to enjoy ripe apricots. The ingredients are simple and the taste is unmatched.

What is a far ? A specialty from Brittany. A few hundred years ago, during the eighteenth century, it was boiled cereals served with meat. It's changed quite a bit since then ! Now it's more of a sweet dessert, kinda like a clafoutis, usually made with plums but the sky is the limit when it comes to this.

For a little bit of crunch, I added pistachios and almonds which isn't traditional or mandatory but I really liked it like that. Bonus point : it looks so good coming out of the oven.

Your far will puff up during baking and deflate a bit while it's cooling, it's totally normal. It's better to wait until it's completely cooled down to enjoy it, its texture will be better if you're patient.

For the pie dish, I use a 30cm dish like this one !

Apricots and rosemary far (serves 6-8) :

• 300 g apricots
• 120 g flour
• 120 g sugar
• 4 eggs
• 50 cl milk
• 4 rosemary sprigs
• 1/4 vanilla bean
• 2 tbsp brown sugar
• 40 g melted salted butter
• slivered almonds and chopped pistachios

Preheat the oven at 180°C/350°F.

Heat the milk with the rosemary and vanilla bean until it starts simmering. Turn the heat off and let it cool. When it has cooled, strain to remove the rosemary and vanilla bean.

Wash the apricots.

Grease a pie dish with butter and sprinkle the bottom with brown sugar.

Quarter the apricots and place them in the pie dish on top on the sugar in the dish.  

In a bowl, mix together flour and sugar. Add the eggs and whish until you get a lump free batter.  

Pour the milk into the batter, mix. Add the melted butter and whisk until you get a smooth batter. It's very thin at this point, it's fine.

Pour the batter over the apricots gently. Sprinkle with slivered almonds and chopped pistachios.

Bake the apricots and rosemary far at 180°C/350°F for 40 to 45 minutes. It must be golden brown.

Let it cool before digging in !