dessert, recipes

recipe: apricot clafoutis

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If shopping along the Champs-Élysées or lounging around St. Tropez aren’t in the cards this summer why not bring a little France to you?

I’m thinking a little Édith Piaf, a Parisian inspired ensemble, Vogue Paris on the coffee table and the perfect french summer dessert – apricot clafoutis.

If nothing else, you will love the clafoutis for the ease of it’s preparation (trust me – desserts aren’t my thing and this is beyond simple). Plus, once you master the dish you’ll have an impressive-go-to dessert in which you can make in countless variations – black cherries (most traditional), plums, prunes, apples, cranberries or blackberries, pears, et cetera.

Amusez-vous bien!

How to: Apricot Clafoutis

You will need:
4 large eggs
1/2 cup sugar
Pinch of salt
1/3 cup all purpose flour
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
15 apricots, cored, sliced
Powdered sugar (optional)

Step by step instructions after the jump…

1. Preheat oven to 325°F. Generously butter 9-inch-diameter deep-dish glass pie plate. Arrange apricots in bottom of prepared plate.
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2. Beat eggs, 1/2 cup sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and lemon peel and whisk until smooth.
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3. Pour custard over apricots.
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4.Bake until clafoutis is set in center and golden on top, about 55 minutes.
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5. If you’re up for it and have a blowtorch – torch the top of the clafoutis to add a little crispness. Also, sprinkling powdered sugar does make for prettier presentation, but that requires cooling it a bit first so it doesn’t dissolve.
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6. Bon Appétit!
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Recipe: Epicurious inspired
Photos: Geri Hirsch

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44 comments

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  29. This looks soo good and easy. I was determined to do this one today right after I’ve seen this post. Thanks for this!

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  32. Terrific. I am obsessed w apricots and plums right now. I have an article from a recent magazine about making apricot and/or plum jam…yum.

    Ps. Why did summer skip LA? I have been waiting for it too!

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  42. I made this last night and I got some rave reviews. Thanks for posting the recipe. Its forever placed in my recipe box. I’m even eating a piece for breakfast as I type this.

    Reply

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