Baby Apricot Clafoutis

Name: Baby Apricot Clafoutis
Yield: 4 servings
Ingredients: 3 cups baby apricots, halved and pitted; 2 teaspoons light rum, optional; 2 eggs; 3/4 cup plus 2 tablespoons heavy cream; 6 tablespoons granulated sugar; 1 teaspoon finely grated lemon zest; 1 teaspoon vanilla extract; fine grain sea salt; 1/3 cup all-purpose flour; Confectioners sugar, for dusting

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Servings
4 servings

Baby Apricot Clafoutis

Orion Moreno

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Adapted from here.

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Ingredients

Servings

3 cups baby apricots, halved and pitted
2 teaspoons light rum, optional
2 eggs
3/4 cup plus 2 tablespoons heavy cream
6 tablespoons granulated sugar
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
fine grain sea salt
1/3 cup all-purpose flour
Confectioners sugar, for dusting

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Instructions

Preheat oven to 350°F. Lightly butter an 8-by-8 baking dish and place on a rimmed baking sheet.
Spread halved apricots out evenly in the bottom of the baking dish and sprinkle with light rum.
In a blender, combine eggs, heavy cream, granulated sugar, lemon zest, vanilla, fine grain sea salt and flour. Process until smooth and incorporated. Pour the batter over the apricots.
Bake until the clafoutis is puffy, golden brown on top and firm to the touch (40 - 45 minutes). The center should be completely set. Let the clafoutis cool slightly before serving. Finish with a dusting of confectioners sugar on top.