ReceptnaptárClafoutis aux abricots (apricot almond clafoutis)
Clafoutis is the summer dessert of the Limousin region: fruit baked in a pancake-style batter, halfway between a pudding and a sponge. The classic version is made with cherries. Apricots are just as good, and almonds go well with them. It is simple, comes together fast, and can be varied with any seasonal fruit.
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Ingredients
Method
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- Heat the oven to 180 °C (fan 160 °C) and butter a 24 cm baking dish.
- Arrange the apricots in the dish, cut side down.
- Whisk the eggs with the honey, vanilla and salt until frothy.
- Add the ground almonds and flour, then the milk slowly, mixing continuously. The batter resembles a thin pancake batter.
- Pour over the apricots, sprinkle with flaked almonds and bake for 35-40 minutes, until golden brown and set in the middle.
- Serve lukewarm, dusted with icing sugar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Clafoutis is best lukewarm, because straight from the oven it is a little too soft, and cold it is rather dense.
- If the apricots are not ripe enough, you can pre-cook them for 3 minutes with 1 tbsp sugar and a little butter.
- With cherries, tradition says the stones are not removed, because they add extra flavour. With apricots, of course, we stone them.
Frequently asked questions
Can it be frozen?
It is not recommended, because the egg mixture falls apart. In the fridge it keeps for 3 days.
Is it good with other fruit?
Yes: cherries, plums, pears, blackberries, blueberries, peaches.
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