Originally from the Limousin region of France, clafouti is sort of a cross between a flan and a fruit-filled pancake. This one embraces apricots instead of the traditional cherries, but any fruit can be used, including apples, pears, peaches and plums.
It will puff up dramatically during baking, then collapse; let it cool slightly before serving so you can truly enjoy the flavors.
Leftovers make a delicious breakfast treat.
- 1 pound(s) fresh apricots, (about 8 medium), pitted and cut into wedges
- 1/4 cup(s) almond liqueur, such as amaretto, or orange juice
- 1 lemon
- 1 sugar, divided
- 2 large eggs
- 1 large egg white
- 1 cup(s) low-fat milk
- 2/3 cup(s) all-purpose flour
- 1/2 teaspoon(s) almond extract
- Pinch of salt
- 1 tablespoon(s) sliced almonds
- Confectioners' sugar, for dusting
- Combine apricots and almond liqueur (or orange juice) in a large owl. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for at least 1 hour.
- Preheat oven to 350°F. Coat a 10-inch round baking dish, such as a ceramic quiche dish, or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain the apricots (reserving syrup) and arrange in the baking dish.
- Combine eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots; sprinkle with almonds.
- Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool for about 20 minutes. Sprinkle with confectioners' sugar and serve warm.
Bon appetit à tous, Leeann x