Apricot Clafoutis
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Other fruits, such as cherries, plums or pears, may be used in place of the apricots. Use 2 cups fruit. Pit the cherries, halve and pit the plums, or peel, halve and core the pears and cut into chunks.
Ingredients:
- 1 lb. apricots, quartered and pitted (about 2
cups) - 2 tsp. brandy or cognac (optional)
- 2 eggs
- 3/4 cup plus 2 Tbs. milk
- 6 Tbs. granulated sugar
- 1 tsp. finely grated lemon zest
- 1 tsp. vanilla extract
- Pinch of salt
- 1/3 cup all-purpose flour
- 2 Tbs. confectioners sugar
Directions:
Prepare the baking dishes
Preheat an oven to 350°F. Butter four 1-cup ramekins or ovenproof custard cups and place on a rimmed baking sheet.
Place the apricots in the bottom of the dishes, dividing them evenly, and sprinkle with the brandy.
Mix the batter
In a blender, combine the eggs, milk, granulated sugar, lemon zest, vanilla, salt and flour. Process until smooth. Pour the batter over the apricots, dividing it evenly among the dishes.
Bake the clafoutis
Bake until each clafouti is puffed and golden brown, 23 to 25 minutes. Transfer to a wire rack and let cool slightly. Dust the tops with confectioners sugar and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).
Preheat an oven to 350°F. Butter four 1-cup ramekins or ovenproof custard cups and place on a rimmed baking sheet.
Place the apricots in the bottom of the dishes, dividing them evenly, and sprinkle with the brandy.
Mix the batter
In a blender, combine the eggs, milk, granulated sugar, lemon zest, vanilla, salt and flour. Process until smooth. Pour the batter over the apricots, dividing it evenly among the dishes.
Bake the clafoutis
Bake until each clafouti is puffed and golden brown, 23 to 25 minutes. Transfer to a wire rack and let cool slightly. Dust the tops with confectioners sugar and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).
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