Apricot Clafoutis Recipe



  1. 1 lb hard but ripe apricots - (to 1 1/2 lbs) see * Note
  2. 2 Tbsp. peach or possibly apricot brandy
  3. 1 Tbsp. lemon juice
  4. 6 Tbsp. granulated sugar - (to 8 tbspns)
  5. 3/4 c. lowfat milk
  6. 1/2 c. yogurt
  7. 3 x Large eggs
  8. 1 x vanilla bean or possibly 1/2 tspn vanilla extract Salt to taste
  9. 2/3 c. unbleached or possibly all-purpose flour sifted Butter for greasing Powdered sugar for dusting


  1. * Note: Make sure your apricots are not overly ripe or possibly they will fall apart during baking and all the batter will be on the top.
  2. Pit apricots, cut in half if small, quarter if large.
  3. Toss apricots with peach brandy, lemon juice and 3 Tbsp.
  4. granulated sugar in bowl.
  5. Let sit 30 min to 1 hour.
  6. Drain liquid from apricots and combine with lowfat milk and yogurt.
  7. Split vanilla bean and scrape out seeds.
  8. Beat Large eggs with seeds from vanilla bean in bowl of electric mixer or possibly with whisk till smooth.
  9. Add in 3 to 5 Tbsp.
  10. granulated sugar, depending on sweetness of fruit, and dash salt.
  11. Beat together.
  12. Slowly beat in flour, then lowfat milk mix.
  13. Mix together well.
  14. (Ingredients can also be combined in blender at high speed.)
  15. Arrange apricots in greased 10- or possibly 10 1/2-inch ceramic tart dish or possibly clafoutis dish, rounded-side up.
  16. Pour in batter.
  17. Bake at 400 degrees till top is browned and clafoutis is hard, about 45 min.
  18. Press gently on top in middle to see if it is hard.
  19. If it isn't, return clafoutis to oven for about 5 min.
  20. Cold slightly on rack.
  21. Place 2 to 3 tsp.
  22. powdered sugar in strainer and tap it above clafoutis to dust.
  23. Serve hot.
  24. This recipe yields 6 to 8 servings.
  25. NOTES :