Apricot Clafoutis

The Apricot Clafoutis Recipe is a French favorite can be enjoyed warm or at room temperature. Canned apricots taste just fine when fresh are out of season.

Special equipment:
shallow ovenproof dish

unsalted butter, for greasing
1 can of apricot halves, drained, or 9oz (250g)
fresh ripe apricots, halved and pitted
1 large egg, plus 1 large egg yolk
2 tbsp all-purpose flour
¼ cup sugar
2⁄3 cup heavy cream
¼ tsp pure vanilla extract

1 Preheat the oven to 400°F (200°C). Lightly grease the dish; it should be big enough to fit the apricots in a single layer. Place the apricots cut side down in a single layer in the dish; there should be spaces between them.

2 In a bowl whisk together the egg and egg yolk and the flour. Whisk in the sugar. Finally add the cream and vanilla extract and whisk thoroughly to a smooth custard.

3 Pour the custard around the apricots. The tops of the apricots should be just visible here and there above the custard.

4 Bake in the top of the preheated oven for 35 minutes until puffed up and golden brown in places. Remove from the oven and allow to cool for at least 15 minutes. This clafoutis is best served warm with thick cream or crème fraîche.

This dessert is best freshly baked and served warm, but can also be cooked up to 6 hours ahead and served at room temperature.

Apricot Clafoutis
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