Amaretti
Amaretti are a quintessential Italian pastry, perfectly crisp on the outside and soft and chewy on...
Apricot clafoutis
Refreshingly easy to make and highly versatile depending on the season, a clafoutis is the ideal dessert when you need something quick and sweet.
This traditional French dessert, the missing link between casserole and cake, consists of fruit and a thick, sweetened egg batter similar to crêpe batter. The classic clafoutis aux cerises is made with black cherries, but other fruits are commonly used. In keeping with summer, we use apricots for this recipe, which harmonize wonderfully with the clafoutis dough thanks to their sweet and slightly tart taste. Whether served hot or cold, a clafoutis is the ideal treat and can be made in no time at all.
| Ingredients | ||
|---|---|---|
| 300 | g | Apricots |
| 6 | Eggs | |
| 150 | g | Sugar |
| 1-2 | teaspoon(s) | Vanilla extract |
| 225 | g | Flour |
| 1 | pinch | Salt |
| 375 | ml | Milk |
| 90 | g | Butter |
- Grease a large baking dish with butter and dust with a little flour.
- Wash, de-pit and quarter the apricots and arrange in the baking dish.
- To make the batter, first beat the eggs and sugar with a whisk until frothy. Then add the vanilla extract.
- Now gradually add the flour, salt and, finally, the milk. Mix well.
- Melt the butter in a small pan or in a microwave and add to the dough last.
- Spread the batter evenly over the apricots and bake the clafoutis in a preheated oven at 170 °C for 45-50 minutes.
- Enjoy the clafoutis warm or cold with some vanilla ice cream.
Tip:
Instead of apricots, peaches, cherries, berries or pears are also perfect in a clafoutis.
