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Fresh Apricot Clafouti

in Diana's Recipe Book

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Servings: 6-8
What is a Clafouti?

Clafouti: (kla-foo-TEE)
Originally from the Limousin region, this country-French dessert is made by topping a layer of fresh fruit with batter. After baking it's served hot, sometimes with cream. Some clafoutis have a cakelike topping while others are more like a pudding. Though cherries are traditional, any fruit such as plums, peaches, apricots or pears can be used.

Source of Definition: THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

This is a sweet-tart custard that is a wonderful departure from traditional morning brakfast offerings. Teamed with waffles or pancakes and fresh fruit, breakfast becomes a real feast guaranteed to satisfy your family, or even for friends that may be visiting. I used apricots in this clafouti, but you may substitute almost any fresh seasonal fruit such as cherries, peaches, pears and cranberries, or any other soft fruit.

1 cup whole milk
1/4 cup heavy cream
1/4 cup packed brown sugar
1/3 cup granulated sugar
3 eggs
1 tsp. vanilla extract
1 tsp. almond extract
Dash of salt
2/3 cup all-purpose flour
10 - 14 fresh apricots, halved and pitted
1/3 cup sliced almonds (optional)

Confectioners' sugar

Serve with (optional):
Sweetened freshly whipped cream

Preheat oven to 350 degrees F/180 degrees C. Butter a shallow 2-quart casserole or baking dish. Set aside.

Combine all ingredients, except for the apricots, in a large bowl. Whisk until well combined. Pour about a fourth of the mixture (custard) into the prepared baking dish and bake in preheated oven for 5 minutes. Remove from oven. Arrange apricot halves over cooked custard. Pour remaining custard batter over the apricots. Top with sliced almonds, if desired. Return to the oven and bake for 30 - 35 minutes until puffed. Remove from oven and let stand for about 5 - 10 minutes until set. Sprinkle with confectioners' sugar. Slice into wedges when ready to serve. Serve warm with sweet fresh whipped cream if desired.

Makes 6-8 servings.

Date: July 11, 2007


Reviewer: craftcat
yummy... I did apricot halves with cherries halves in the apricot dent where the pit goes..yummmm


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