Apricot Clafoutis

Apricot Clafoutis
 
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This recipe was uploaded
by Kye

 
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Ingredients

Ingredients
Method
 
  • 1/4 cup (1/2 stick or 2 ounces) unsalted butter
  • 1 1/2 pint (3 cups or 20 ounces) fresh or frozen abricots
  • 1/2 cup all-purpose flour
  • 1/3 cup whole blanched almonds
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • A pinch of salt
  • 3 large eggs
  • 3/4 cup milk
  • 1 tablespoon light rum (optional)
  • Confectioner's sugar
Preheat the oven to 350 degrees F and grease an 8-inch-square glass or ceramic baking dish (or 6 1-cup ramekins for a more elegant presentation) with one tablespoon of the butter. Melt the remaining butter in a small heavy-bottomed saucepan over medium heat (or in a small bowl set in the microwave for a few seconds) and set aside.

Rinse the abricots, under cool water -- do not soak or they will loose some of their flavor, take out the stones. Drain in a colander for a few minutes, and gently pat dry with a clean dishtowel.

In a food processor or blender, mix together the flour and almonds until finely ground. Add the sugar, cornstarch and salt, and mix again. Crack in the eggs one by one, mixing thoroughly after each addition. Pour in the melted butter, milk and rum if using, and mix again until well blended. The mixture will be thin, like crepe batter.

Cut the apricots in halves or quarters, and arrange in a single layer in the prepared dish or ramekins. Drizzle the batter over the apricots, and put the dish in the oven to bake for 40 minutes (30 minutes if you use ramekins), until puffy and set.

Transfer dish to a rack, and let cool to room temperature. Sprinkle with sugar, and serve directly from the baking dish or ramekins. Clafoutis is traditionally served on its own, but if you like you can serve with a scoop of vanilla ice cream, or a little whipped cream.

Apricot Clafoutis

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This recipe was uploaded by Kye

 
 
Strawberry Coulis

1 cup fresh strawberries, rinsed and patted dry

2 tablespoons granulated sugar

2 tablespoons water

Quarter the abricots. Combine with the sugar and water in a food processor or blender, and mix in short pulses until smooth. Pour into an airtight container, and cover. Refrigerate for up to a day, or freeze for up to a month.

Method


Preheat the oven to 350 degrees F and grease an 8-inch-square glass or ceramic baking dish (or 6 1-cup ramekins for a more elegant presentation) with one tablespoon of the butter. Melt the remaining butter in a small heavy-bottomed saucepan over medium heat (or in a small bowl set in the microwave for a few seconds) and set aside.

Rinse the abricots, under cool water -- do not soak or they will loose some of their flavor, take out the stones. Drain in a colander for a few minutes, and gently pat dry with a clean dishtowel.

In a food processor or blender, mix together the flour and almonds until finely ground. Add the sugar, cornstarch and salt, and mix again. Crack in the eggs one by one, mixing thoroughly after each addition. Pour in the melted butter, milk and rum if using, and mix again until well blended. The mixture will be thin, like crepe batter.

Cut the apricots in halves or quarters, and arrange in a single layer in the prepared dish or ramekins. Drizzle the batter over the apricots, and put the dish in the oven to bake for 40 minutes (30 minutes if you use ramekins), until puffy and set.

Transfer dish to a rack, and let cool to room temperature. Sprinkle with sugar, and serve directly from the baking dish or ramekins. Clafoutis is traditionally served on its own, but if you like you can serve with a scoop of vanilla ice cream, or a little whipped cream.
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