Calories
260kcal
Sugar
47g
Fat
7g
Carbs
54g
Protein
4g
Ingredients
- cup all-natural apricot nectar (no added sugar)
- cup sugar-free apricot preserves
- 6 ounces dried California apricots
- 500 grams apricots
- 1 teaspoon cardamom
- 3 large eggs, at room temperature
- cup honey
- 1/2 teaspoon dried culinary lavender buds
- 1 tablespoon lemon juice
- teaspoon lemon zest
- 1/2 cup low-fat sour cream
- 1/2 cup nonfat milk
- 1/2 c.pecans
- 1/4 teaspoon salt
- 1 tablespoon all-purpose, unbleached flour
- 2 teaspoons pure vanilla extract
Preparation
- Preheat oven to 375 F degrees.Beat eggs in a large mixing bowl.
- Add sour cream, milk, apricot nectar, lemon juice, lemon zest, apricot preserves, honey, & vanilla, & mix together thoroughly.Slowly whisk in flour, salt, cardamom, & lavender buds.
- Add diced, dried apricots & pecans.
- Pour mixture into glass pie plate, making sure to evenly distribute the pecans & dried apricot pieces.
- Add apricot halves, gently pressing them into the liquid mixture, so they form a decorative pattern.Allow to set for 10 minutes.Then cook for 30-45 minutes.
