Photo: Fresh Apricot Clafouti Recipe
Ingredients
- 1 tablespoon butter
- 4 eggs
- 1/3 cup lavender honey
- 1 vanilla bean, split in half
- 2 tablespoons butter, melted
- 1 tablespoon brandy
- 1 cup flour
- 1 1/2 cups milk
- 1 1/2 pounds fresh apricots, sliced 1/4-inch thick
- 1/2 cup sugar
- 1 pint vanilla ice cream
- 1/4 cup sliced almonds, toasted
- Shaker confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Grease an oval oven-proof dish about 13 inches long, with the butter. In a mixing bowl, whisk the eggs and honey. Scrape the vanilla bean and add the pulp to the egg mixture. Stir in the butter, brandy and flour. Whisk in the milk to form a smooth batter. In a mixing bowl, toss the apricots with the sugar. Place the apricots in the oven-proof dish. Pour the batter over the apricots and place in the oven. Bake for 40 to 45 minutes or until the cake is sponge-like. Remove from the oven and cool for 5 minutes before serving. Serve the clafouti warm with a scoop of the ice cream. Garnish with almonds and confectioners' sugar.
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By kkeck777
on July 24, 2011
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Tasted delicious even though we couldn't get the vanilla bean.
By juliaaloha
on March 16, 2011
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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!
By swissyrescue_99...
San Mateo, CA
on July 05, 2009
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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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