Apricot/Fruit Clafoutis Recipe

 So I found this Apricot Clafoutis recipe on Kitchen Konfidence‘s blog which is adapted from Williams-Sonoma’s website here.  Both have rum in them which is optional and since I’m not familiar with alcohol period (I once thought dry wine meant powdered wine like dry milk), I always skip it if it’s optional.  This is a recipe where you can basically use any fruit that’s around, so I used atriums instead.  So feel free to modify with anything!

First, know that my photos don’t look anything like hers because I don’t know how to properly pit a fruit.  I also think some were too ripe so they turned to mush in my impatient hands as I was pitting.

However, I do know how to take a photo to trick you that it looks more beautiful so I used a low aperture.  Ha-ha!

Second, I do nothing in moderation.  And, I do mean nothing.  So, I probably overused the amounts of atriums.  Life is meant to be indulgent, right?

Apricot (really ANY fruit will work) Clafoutis

Ingredients:

  • 3 cups of apricot (or atrium in my case, peaches, cherries, plums, or pears), halved and pitted
  • 2 eggs
  • 3/4 cup + 2 tbsp of heavy cream OR milk
  • 6 tbsp sugar
  • 1 tsp finely grated lemon zest
  • 1 tsp vanilla extract
  • Pinch of fine grain sea salt OR salt
  • 1/3 cup all-purpose flour
  • Confectioners sugar for dusting

The steps:

  1. Preheat oven to 350 degrees F.
  2. Lightly butter an 8×8 baking dish (this means taking a butterstick and rubbing it on the sides, not just spraying).  You can also put them in ramekins for individual cups if you are entertaining :)
  3. Spread halved apricots evenly in baking dish.
  4. Combine the eggs, cream/milk, sugar, lemon zest, vanilla, salt and flour in a bowl and blend.
  5. Pour batter over the fruit in the baking dish.
  6. Bake for 40-45 minutes until the clafoutis is a golden color and firm.  Should be cooked all the way through.
  7. Let cool then dust confectioners sugar on top.

Serves 4-6 or however many custard cups/ramekins you use.

Diana Elizabeth was thinking about all of her friends who bought the kitchen stuff for her wedding while she cooked!  Spatulas – Kat and Gary, measuring cups & baking dish – Gannon and Jayme, Martha Stewart mixing bowls – Melissa and Greg, and zester – Michelle and Mike.

Diana Elizabeth is an author, photographer, and obsessive antique shopper. You can typically find her in her garden wrist deep in dirt, at a local estate sale or planning her next epic party.

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