Apricot Clafoutis
A light, fruity dessert for summer with a delicious apricot flavor and a melting vanilla clafoutis batter.
Ingredients
- 500 g very ripe, rather small apricots
- 3 large eggs at room temperature
- 100 g light brown sugar
- 1 cs natural vanilla extract
- 70 g flour T45
- Pinch of salt
- 190 g 30% fat liquid cream
- 190 g whole milk at room temperature
Prepare in advance
- Preheat the oven to 200°C (28°F) conventional heat. Generously butter a ceramic or glass baking dish; mine measures 20xXNUMXcm.
- Wash the apricots, cut them in half and remove the pits. Place them flat, cut side up, in the bottom of the mold, placing them as close together as possible.
- In a large bowl, whisk the eggs and brown sugar. Add the vanilla then mix.
- Sift the flour with the salt then add it to the dough in several batches, whisking to avoid lumps.
- Finally, incorporate the liquid cream and the milk in several times to obtain a smooth and liquid batter like pancake batter.
- Place this dough in a container with a spout and pour the dough between the apricots in the mold (the result will be prettier if there is no dough on the cut apricots).
- Optionally, you can sprinkle a tiny bit of brown sugar over the apricots before baking to sweeten them.
- Bake for about 40 minutes (this varies depending on the oven). The sides of the clafoutis should be golden brown. The center should spring back slightly when touched.
- The clafoutis can be enjoyed warm or cold, depending on your preference... You can sprinkle with a little icing sugar before serving.
Notes
Apricot clafoutis can consume lukewarm, just let it rest a little after removing it from the oven. It can also be eaten cold, and put in the refrigerator if you prefer.
It keeps at room temperature if you eat it the same day, otherwise you have to place it in the fridge, where he keeps about 2 days.