Apricot Clafoutis

apricot clafoutis by The Culinary ChaseWhen fruit is in season, there’s nothing I like better than to eat it as is…no embellishing required.  However, sometimes the natural sweetness from the fruit alone isn’t enough to satisfy a craving.  Dress up a fresh, in-season apricot by covering it in a simple batter and 30 minutes later, voilà, craving satisfied.  Anyone can make this simple dessert as we all have the ingredients in our kitchen cupboards – just add fruit.  A clafoutis (French origins) is a lovely cross between a custard and a cake.  Traditionally, a clafoutis is made with cherries but you can use stone fruits as well as raspberries, pears, and apples.

Serves 4
adapted from Williams-Sonoma

1 lb. apricots, cut in half (pit removed)
2 eggs
6 tablespoons sugar
1/3 cup flour, sifted
1/8 teaspoon of salt
1 teaspoon lemon zest
3/4 cup plus 2 tablespoons whole milk
1 teaspoon of vanilla extract
1 teaspoon cardamom (optional)
confectioners sugar, for dusting

apricot collage by The Culinary ChasePreheat an oven to 350°F. Butter four 1-cup ramekins or ovenproof custard cups and place on a rimmed baking sheet. Place the apricots in the bottom of the dishes, dividing them evenly. In a blender, combine the eggs, milk, sugar, lemon zest, vanilla, cardamon, salt and flour. Process until smooth. Pour the batter over the apricots, dividing it evenly among the dishes. Bake until each clafoutis is puffed and golden brown, 25 to 30 minutes. Transfer to a wire rack and let cool slightly. Dust the tops with confectioners sugar and serve.

apricot clafoutisThe Culinary Chase’s Note: If you use larger dishes like I did, you will have to adjust the baking time. I pulled mine out of the oven a bit too soon as the center was slightly under cooked but strangely enough this didn’t interfere with us finishing it and wondering if we should have seconds.  Enjoy!