Apricot Clafouti Recipes

Steps:

• With a whisk, blend milk, egg, Cognac and sugar until combined.
• Add flour and blend until smooth.
• Preheat oven to 350 degrees F.
• Arrange apricots in a buttered 3 cup shallow baking dish (I use a quiche dish).
• Pour custard mixture over and bake for 30-35 minutes or until golden and puffed.
• Let cool for 5 minutes.
• Dust with icing sugar and serve warm.

Steps:

• Toss the cherries and apricots with the Kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl. Sift together the all-purpose flour and almond flour.
• Preheat the oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish. Arrange the drained cherries and apricots in the dish.
• In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean or vanilla. Add the salt and the liquid from the cherries and apricots and combine well. Slowly beat in the sifted flours and whisk until smooth. Add the yogurt and combine well. Pour over the fruit, scraping out all of the batter with a rubber spatula.
• Bake in the preheated oven for 40 minutes, until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes.
• Remove from the oven and cool on a rack. Serve warm or at room temperature.

Steps:

• Drain Apricots and place in dish (3 cup capacity) I find a shallow one works best for this dessert.
• Melt butter in a pyrex jug in microwave.
• Add milk and return to microwave and heat until mixture is warm (not too hot or else eggs will cook when you add them).
• Add eggs to the warm milk and butter and stir vigorously.
• Sift flour and sugar in bowl.
• Make well in centre, gradually stir in combined butter,milk and eggs.
• Spoon batter evenly between apricots.
• Bake in moderate oven 180 C for 30minutes until firm and golden brown.