Clafoutis with apricots and almonds
Votes: 3
Time: --
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Originating in the Limousin region of southeastern France, Clafouti is a cross between a fruit pie and a crepe. Any fruit can be used: apples, peaches, pears, plums. This recipe, however, calls for the luxurious aroma of fresh apricots soaked for an hour in a fragrant almond liqueur bath. Let the pie cool slightly before serving to truly savor its flavor. Clafoutis is quite simple to make, making it a favorite and frequent guest on your table.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Fresh apricots - about 8 pieces (pitted, cut into slices)
- Almond liqueur (amaretto or orange juice) - 1/4 cup
- Lemon - 1 piece
- Sugar - 1 tablespoon and 1/3 cup
- Eggs – 2 pieces (plus the white of one egg)
- Low-fat milk - 1 glass
- Flour - 2/3 cup
- Almond extract - 1/2 teaspoon
- A pinch of salt
- Sliced almonds - 1 tablespoon
- Powdered sugar for dusting
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Cooking the dish according to the recipe:
- In a large bowl, pour amaretto (or orange juice) over the apricots. Grate in 2 teaspoons of lemon zest, squeeze in 2 teaspoons of lemon juice, stir, and let steep for an hour.
- Preheat oven to 180 C. Grease a baking pan (oval or round, approximately 25 cm in diameter), sprinkle 1 tablespoon of sugar evenly over the bottom, drain the apricots (save the syrup) and place on a sugar “cushion”.
- In a small bowl, combine two whole eggs, the egg white, and the remaining 1/3 cup sugar. Beat with a mixer on medium speed until pale yellow. Add the milk, flour, almond extract, salt, a little lemon zest, and the drained syrup; mix well. Pour the batter over the apricots; sprinkle with almonds.
- Bake the clafoutis until risen and golden brown (45 to 55 minutes). Cool for 20 minutes, dust with powdered sugar, and serve warm.
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