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).
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Rated 5 out of
5
by
Zuckererbse from
Delicious and effortless
My first clafoutis, and it baked up beautifully whilst we were having dinner. I used peaches, but I will definitely try this with nectarines and cherries. The ice cream is optional in my view, it is even more delicious without it, but that’s just me.
Date published: 2022-07-22
Rated 5 out of
5
by
moxley 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
krissypoo 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
SandraInCA 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