Fresh apri­cots are just fine in usu­ally cherry-filled treat

Northwest Arkansas Democrat-Gazette - - NOTHWEST/TELEVISION - MAR­LENE PARRISH

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,

di­vided use

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

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