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This Apricot Clafoutis recipe can be enjoyed for breakfast, brunch, or even topped with ice cream as dessert. Made with beautiful, fresh apricots and a simple velvety batter, it is sure to be a crowd pleaser.
- 9 apricots cut in half or quartered and pits removed
- 3/4 cups heavy cream
- 1/3 cup all-purpose flour
- 6 tbsp sugar
- 2 tsp rum
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 eggs
- 1/4 tsp salt
- powdered sugar for dusting
Preheat oven to 350 F degrees.
Make the batter: Add all the ingredients, starting with the cream (this will help avoid flour sticking to the blades), to a blender. Cover with the lid and blend for 30 seconds - 1 minute, or until completely smooth.
Assemble and bake: Grease a skillet with melted butter or cooking spray. Lay the quartered apricots flesh side down evenly in the skillet. Pour the batter carefully over the apricots, and bake for 45 minutes, or until the center is set. Allow to cool for 15 minutes.
Serve: Dust with powdered sugar and/or your favorite ice cream.
- Store leftovers either in an airtight container or wrapped well with plastic in the fridge. It will last 3-4 days, and is best if reheated. Zap the clafoutis for 15 second intervals until it’s warm. You can also cover it with foil and bake at 350F for 5-10 minutes, or until warm.
Serving: 1slice | Calories: 230kcal | Carbohydrates: 26g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 131mg | Potassium: 189mg | Fiber: 1g | Sugar: 19g | Vitamin A: 949IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg