This easy-to-make French dessert is often prepared with whole unpitted cherries, but removing the pits makes the dessert easier to eat, and the apricots add a nice tart flavor. You can bake the clafoutis in a 9-inch (23-cm) cake pan, but using a cast-iron pan gives it a lovely caramelized crust.
- 3 eggs
- 3/4 cup (6 fl. oz./180 ml) whole milk
- 1/4 cup (2 fl. oz./60 ml) heavy cream
- 6 Tbs. (3 oz./90 g) granulated sugar
- 1 tsp. finely grated lemon zest
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 1/2 cup (2 1/2 oz./75 g) all-purpose flour
- 2 Tbs. unsalted butter
- 2 apricots, pitted and quartered
- 1 cup (6 oz./185 g) pitted cherries
- Confectioners’ sugar for sprinkling
Position a rack in the middle of the oven and preheat to 400°F (200°C).
In a blender, combine the eggs, milk, cream, 2 Tbs. of the granulated sugar, the lemon zest, vanilla, salt and flour. Process until smooth.
In a 10-inch (25-cm) cast-iron pan, melt the butter over medium heat. Stir in 3 Tbs. of the granulated sugar, then add the apricots and cherries. Stir until the mixture becomes syrupy.
Gently pour the egg mixture over the fruit and sprinkle with the remaining 1 Tbs. granulated sugar. Bake until the clafoutis is puffed and golden brown, about 25 minutes. Let cool slightly, dust with confectioners’ sugar and serve. Serves 4.
Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011)