Apricot clafoutis

Name: Apricot clafoutis
Ingredients: 500 g apricots; 10 g butter; 4 eggs; 100 g sugar; 1/4 teaspoon salt; 1 sachet (8 g) vanilla sugar; 125 g white flour; 250 ml milk; 3 tablespoons icing sugar

Dessert - Apricot clafoutis by Teodora B. - Recipia

In apricot clafoutis, the fruit sits in a single layer beneath the batter poured straight into the baking dish. Eggs, flour and milk make it soft in the middle, with browned edges, and after it cools, it’s served cold and dusted generously. I choose firm apricots that I can slice cleanly without crushing them. Prep: 15 minutes. Cook: 30 minutes. Rest: 2 hours. Total time: 2 hours and 45 minutes. Servings: 6. Approximately 280 kcal and 9 g of protein per serving.

Ingredients

500 g apricots
10 g butter
4 eggs
100 g sugar
1/4 teaspoon salt
1 sachet (8 g) vanilla sugar
125 g white flour
250 ml milk
3 tablespoons icing sugar

Preparation

1. Heat the oven to 200°C. Wash the apricots, remove the stones and slice them. Arrange them in a single layer in the baking dish; if the dish isn’t silicone, grease it with 10 g of butter. 2. Mix the eggs with the sugar, salt and vanilla sugar until the sugar dissolves. Add the flour and milk, then mix until smooth. 3. Pour the batter over the apricots and bake for 30 minutes, until the edges are browned and the middle is set. 4. Leave the dessert to cool, take it out of the dish and dust it generously with icing sugar. Chill it and serve after about 2 hours.

Notes

In individual dishes, serve it with whipped cream or meringue and a few mint leaves. Covered, it keeps in the fridge for up to 3 days; you can bake it a day ahead and dust it shortly before serving. Choose ripe but firm apricots that slice without getting crushed; cut very soft ones into thicker slices and move them with a spatula. In a ceramic dish, the edges sometimes brown more slowly than in a metal one, so keep an eye on the colour towards the end. Many people rush to take it out of the dish while it’s still hot, and the soft middle can break. You can also use 500 g of pitted cherries, well drained, instead of apricots. The dessert contains gluten, eggs and dairy.