This has got to be one of the easiest desserts you could make, and no, opening a tub of icecream and slapping a few scoops into a bowl and drizzling it with ice magic doesn’t count! Traditionally this French dessert uses fresh cherries but there’s an abundance of tasty little apricots at the moment so these golden treasures are the replacement.
apricot clafouti
ingredients
- 3 eggs
- 1 cup milk
- 2 tsp vanilla extract
- 1/3 cup flour, sifted
- 1/2 cup sugar
- 1/4 tsp nutmeg, freshly grated
- pinch of salt
- 6 or 7 apricots, halved and stoned
- unsalted butter, to grease baking dish
- chopped pistachio’s, to garnish
- icecream of choice
- Preheat oven to 180C.
- In a medium-sized bowl beat the eggs with an electric beater until foamy. Add milk, vanilla, flour, sugar, nutmeg and pinch of salt. Beat again until smooth.
- Pour the batter into a buttered 22cm ovenproof dish or pie plate. Scatter apricots over batter, cut-side down.
- Bake for 40-45 minutes. The batter should rise and turn golden when done.
- Dust with icing sugar and serve sprinkled with chopped pistachio’s and icecream.
{ 2 comments… read them below or add one }
The recipe looks very straightforwad indeeed! The best part is that it looks like you went to a lot of effort so it would be nice to serve to guests
Looks delish and you’re right, a cinch to make. Love the first pic.