Apricot Clafoutis
This delightful apricot clafoutis is a classic French dessert that combines the fruity sweetness of fresh apricots with a light and custardy batter. Baked to a golden perfection, this rustic yet elegant dish is perfect for any occasion. Serve warm with a dusting of confectioners' sugar for a delightful treat that is sure to impress your guests.
— Constant Cookbook
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
Instructions
- <b></b>Preheat an oven to 375&#176;F (190&#176;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&rsquo; sugar and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Dessert of the Day,</i> by Kim Laidlaw (Weldon Owen, 2013).
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