Fresh Apricot Clafouti

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Tasted delicious even though we couldn't get the vanilla bean.

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I substituted prunes for apricots. I substituted half-cup of Apricot brandy for half-cup of the milk for because I thought there was not enough brandy to really flavor the custard and i was right. It was delish!
My family loved it, they thought it was similar to a very moist rum cake! But they probably had the munchies at the time they ate it so you can't really be sure if my version was really yummy or they were just really hungry!

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For those of you who've never had clafouti - it's just a fancy word for a custard-like dish that contains fresh fruit. If you don't like custard, you won't enjoy this dish.

The previous reviewers were right - the dessert needs about twice the amount of apricots that are called for in this recipe. Also, if you're using fresh-off-the-tree, totally ripe apricots, don't bother adding the sugar or it'll be too sweet.

I loved the idea of using the Frangelico instead of the brandy, and it really did make a wonderful difference in the flavor. It would have been very boring if I had just used the vanilla bean (I used both.

The one thing that would bring this up to five stars is the addition of some sort of flavor spice to the apricots. I might try adding in some fresh grated ginger, or perhaps a teaspoon of allspice next time.

Definitely not a 5-star recipe if made as-is.

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I adjusted the recipe to accomodate my love of hazelnuts. Skipped the vanilla bean and brandy, substituted Frangelico (which is distilled with hazelnuts and vanilla berries and hazelnuts. Easy to make and a pleasure to serve. Delicious!

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This recipe is quick, easy and delicious. You can substitute other fruits and I have also used almond paste for a variation on the vanilla bean.