Fruit in desserts is always a good idea. It makes them healthier and you can always play around with seasonal ingredients.
Changing up the fruit in a dessert means that you can play around with a simple recipe and the fruits take care of making it special every single time!
Clafoutis is a French dessert usually made with cherries, but we have chosen to make apricot clafoutis today.
It is a very simple recipe in essence and most likely you already have most of the ingredients waiting for you in a fridge.
Oh, and can you already imagine this apricot clafoutis as a substitute for your Sunday pancakes this week? We sure can!
Know your ingredient
Apricots grow on small trees. They are widely farmed in the Middle East and Southern Europe. They are consumed fresh but also dried.
Fresh apricots mostly consist of water. They are also made up of 11% carbohydrates, 1% of protein and less than 1% of fat.
An interesting fact is that apricot seeds are actually poisonous as they contain amygdalin. This is why when preserving apricots, the kernels should always be removed.
- 12-14 Apricots average size
- 3 tbsp Butter
- 4 Eggs
- 1 Cup Milk
- 1 Cup Flour
- 1/2 Cup Sugar
- Pinch of Salt
- Preheat the oven to 430° F and grease a baking dish with a tiny bit of butter.
- Melt the rest of the butter and let it cool.
- Clean and half the apricots removing the core. Arrange them in the baking dish cut-side down.
- Whisk the eggs with a pinch of salt and sugar until the sugar is completely dissolved (you can test it with your fingers – you shouldn´t feel any grains) and the mixture is nice and fluffy.
- Sieve in the flour so you won´t get any lumps and slowly stir in the butter and milk until you have a smooth batter.
- Pour the mixture on top of the apricot halves and cook for 45 minutes.