Baby Apricot Clafoutis
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Baby Apricot Clafoutis
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Adapted from here.
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Ingredients
- 3 cups apricot baby, halved and pitted
- 2 teaspoons light rum optional
- 2 egg
- 3/4 cup heavy cream plus 2 tablespoons
- 6 tablespoons granulated sugar
- 1 teaspoon lemon finely grated zest
- 1 teaspoon vanilla extract
- sea salt fine grain
- 1/3 cup all-purpose flour
- confectioners sugar for dusting
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.
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