Fresh apricots are just fine in usually cherry-filled treat
Clafoutis are traditionally made with cherries. This one uses fresh apricots, their creamsicle-orange skins blushing pink during their very short season.
To make clafoutis ( pronounced kla-foo-TEE), scatter the chopped fruit in a baking dish, then pour a sweet, eggrich batter, similar to pancake batter, over it. The batter bakes around the fruit, creating a light, airy, pudding-like texture. Let the clafoutis cool slightly before serving. A last-minute shower of sugar adds a bit more sweetness. Leftovers make a delicious breakfast treat. Apricot-Almond Clafoutis 1 pound fresh apricots, pitted and cut into wedges 1/4 cup almond liqueur, such as amaretto OR orange juice 1 lemon
1 tablespoon PLUS 1/3 cup sugar,
2 eggs PLUS 1 egg white
1 cup milk cup all-purpose flour 2/3 teaspoon almond extract 1/2 Pinch of salt
1 to 2 tablespoons sliced
almonds Granulated or confectioners’ sugar, for topping
Combine apricot pieces and almond liqueur (or orange juice) in a large bowl.
Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for 1 hour.
Heat oven to 350 degrees. Coat a 10-inch round ceramic baking dish or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain the apricots (reserving the syrup) and arrange evenly in the baking dish.
Combine whole eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, reserved lemon zest and reserved syrup. Whisk well to blend.
Pour batter over apricots; sprinkle with almonds. Bake clafoutis until puffed and golden, 45 to 55 minutes.
To check if done, slide in the tip of a knife tip. If it comes out smoothly and clean, the clafoutis is ready. Let cool 20 minutes. Sprinkle with sugar. It’s best served warm.
Makes about 6 servings. Recipe from EatingWell Magazine, May/June 2009