Recipes Desserts Fruits and Nuts Apricot Clafoutis
Apricot Clafoutis

Apricot Clafoutis

Apricot Clafoutis is rated 5.0 out of 5 by 3.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4

This crisp-yet-creamy custard features quartered golden apricots and a splash of brandy. The clafoutis is best served warm, with scoops of vanilla ice cream alongside.

Ingredients:

  • 2 Tbs. unsalted butter
  • 1 lb. (500 g) apricots, pitted and quartered
  • 2 tsp. brandy or Cognac
  • 2 eggs
  • 3/4 cup (6 fl. oz./180 ml) plus 2 Tbs. whole milk
  • 6 Tbs. (3 oz./90 g) granulated sugar
  • 1 tsp. finely grated lemon zest
  • 1 tsp. vanilla extract
  • Pinch of kosher salt
  • 1/3 cup (2 oz./60 g) all-purpose flour
  • 2 Tbs. confectioners’ sugar

Directions:

Preheat an oven to 375°F (190°C). In a 9-inch (23-cm) ovenproof frying pan, melt the butter. Arrange the apricots in an even layer in the bottom of the pan and sprinkle with the brandy.

In a blender, process the eggs, milk, granulated sugar, lemon zest, vanilla, salt and flour until smooth. Pour the batter over the apricots.

Bake until the clafoutis is puffed and golden brown, about 45 minutes. Let cool slightly on a wire rack. Dust with confectioners’ sugar and serve immediately. Serves 4.

Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).

Rated 5 out of 5 by from Tastes Like Summer! I've made this with apricots, cherries, plums and peaches - it's always wonderful. When I make Clafoutis for a crowd, I double or triple the recipe and then bake it in a casserole dish. Very easy, quick desert that is a bit different and not overly sweet.
Date published: 2012-11-22
Rated 5 out of 5 by from quick and easy great recipe, very easy. taste is light and fruity. i used peaches, turned out great
Date published: 2012-03-16
Rated 5 out of 5 by from So Easy and So Delicious It's so quick and easy to make, and it's so delicious. It's a great last minute dessert when you have too more fruit than you know what to do with in the summer. I've made it with apricots, peaches, and cherries. All delicious.
Date published: 2012-02-25
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