Apricot clafoutis

Name: Apricot clafoutis
Cook time: 1 h
Yield: 8-10
Cuisine: French
Ingredients: 400g ripe apricots, halved and stoned; 1½ tsp icing sugar, plus extra, to dust; 1¼ cups almond meal; 1 cup castor sugar; 2 tbsp plain flour; 500ml (2 cups) pouring cream; 4 eggs, at room temperature; 6 egg yolks, at room temperature

February 13, 2019

easyTime:30 mins - 1 hourServes:8-10

Hailing from the Limousin region of France, this traditional dessert is a fabulous way to make use of fresh seasonal fruit. Apricots, cherries, peaches, plums and other stone fruit all pair beautifully with the luscious baked custard-like batter. This recipe has almond meal added to the batter for extra richness.

Ingredients

400g ripe apricots, halved and stoned
1½ tsp icing sugar, plus extra, to dust
1¼ cups almond meal
1 cup castor sugar
2 tbsp plain flour
500ml (2 cups) pouring cream
4 eggs, at room temperature
6 egg yolks, at room temperature

Method

Step 1
Preheat the oven to 180C. Grease a square 24cm, two-litre capacity ovenproof dish with butter. Place the apricots in the dish, some cut-side up and others cut-side down. Sift the icing sugar over the fruit.
Step 2
Put the almond meal, castor sugar and flour in the bowl of a food processor and process for 5 seconds. Add the cream, eggs and egg yolks and process until smooth. Transfer to a jug.
Step 3
Pour the batter over and around the apricots in the dish.
Step 4
Bake the clafoutis for 25-35 minutes or until puffed, golden and just set in the centre, checking after 20 minutes.
Step 5
Serve immediately, dusted with the extra icing sugar.