Are you sure you want to delete this recipe?
This recipe was uploaded by Kye
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.
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.