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
- 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
- Preheat oven to 350 degrees F.
- 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 :)
- Spread halved apricots evenly in baking dish.
- Combine the eggs, cream/milk, sugar, lemon zest, vanilla, salt and flour in a bowl and blend.
- Pour batter over the fruit in the baking dish.
- Bake for 40-45 minutes until the clafoutis is a golden color and firm. Should be cooked all the way through.
- 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.