Apricots clafoutis

Apricots clafoutis

I promised more summery recipes so here is one to make the most of the short apricots’ season. I love this recipe, the flavors are really balanced and delicate.

A clafoutis that goes well with the sourness of apricots! You cook the apricots in butter and sugar first to make it less sour. It is really simple, no specific tools and it looks great on the table for dessert or tea time.

You can replace the apricots with whatever floats your boat : cherries, apples, plums…etc or even put some rosemary or lavender in it. Let yourself be creative.

Apricots clafoutis (serves 6-8) :

  • 500g apricots
  • 130g flour
  • 200g sugar
  • 4 eggs
  • 40cl milk
  • 50g butter

Preheat your oven at 210°C (410°F).

Rinse and pit the apricots. In a pan, put 20g of butter and 50g of sugar, add the apricots, stir and let it cook for 10 minutes.

Meanwhile, melt 30g of butter.

In a bowl, mix the eggs and remaining sugar. Add flour, mix until it is combined. Add milk and melted butter. Mix.

Grease your pan and put the apricots at the bottom. Pour the batter over and bake for 30 minutes and end it with 10 minutes on the grill position of your oven so it’ll get golden.

It is delicious warm or chilled.