Teresa's Recipes
Clafoutis aux Abricots
Indulge in the delightful taste of Clafoutis aux Abricots, a traditional French dessert that beautifully marries the sweetness of fresh apricots with a light, custard-like batter. Originating from the Limousin region of France, this rustic dish is perfect for showcasing summer's bounty and is a beloved staple in French households. Its simplicity and elegance make it a wonderful choice for any occasion, whether served warm with a dusting of powdered sugar or at room temperature alongside a scoop of vanilla ice cream.
Ingredients
- 6-8, halved and pitted Fresh apricots
- 1/2 cup Granulated sugar
- 1/2 cup All-purpose flour
- 1 cup Milk
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- for dusting before serving Powdered sugar
- for greasing the baking dish Unsalted butter
Dietary Notes
- Servings: 6
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 230
- Fat: 7g
- Carbs: 35g
- Protein: 6g
- Sodium: 150mg
- Sugar: 12g
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round baking dish with unsalted butter.
- Arrange the halved apricots in a single layer in the greased baking dish, cut side up.
- In a mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
- In a separate bowl, beat the eggs lightly, then add the milk and vanilla extract. Mix well until smooth.
- Gradually pour the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
- Pour the batter evenly over the apricots in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the clafoutis is puffed up, set in the middle, and golden brown on top.
- Remove from the oven and let cool for a few minutes before dusting with powdered sugar.
- Serve warm or at room temperature, and enjoy the delightful flavors!
Tips
- For a twist, you can add a splash of almond extract for a nutty flavor or mix in a handful of fresh berries with the apricots.
- If you prefer a richer custard, substitute half of the milk with heavy cream.
- This dish can also be made with other stone fruits like cherries or peaches, maintaining the same method.