Apricot Clafoutis

Clafoutis is a traditional French dessert, typical of the Limousin region. It is usually made with cherries, but apricot versions are equally delicious. Here is how to prepare an Italian-style apricot clafoutis with a Mediterranean twist.

Ingredients

• 500 g of ripe apricots
• 100 g of granulated sugar, plus a little extra for the final dusting
• 80 g of all-purpose flour
• 3 large eggs
• 250 ml of whole milk
• 50 ml of orange liqueur (such as Grand Marnier, optional)
• Vanilla extract or one sachet of vanillin
• 30 g of unsalted butter, plus a bit more to butter the baking dish
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C. Butter and sugar a baking dish.
2. Wash, dry, and pit the apricots, then cut them into quarters.
3. Arrange the apricot pieces at the bottom of the prepared dish.
4. In a bowl, beat the eggs with the sugar until you have a light and frothy mixture.
5. Add the vanilla, orange liqueur (if using), milk, a pinch of salt, and mix.
6. Incorporate the sifted flour, mixing gently to avoid lumps.
7. Pour the mixture over the apricots in the dish.
8. Distribute small pieces of butter on the surface.
9. Bake for about 40-45 minutes, until the clafoutis is golden and puffed. Do the toothpick test to make sure the inside is cooked.
10. Remove from the oven and let it cool. Serve dusted with a bit of granulated or powdered sugar.

Curiosity

In France, clafoutis is generally served warm and often accompanied by custard or a scoop of vanilla ice cream. The addition of orange liqueur in the Italian version is not traditional, but it adds a delicious depth of flavor.