APRICOT CLAFOUTIS

This is what I make when I have too much fruit. I have only made this a few times and I must A Clafoutis (clah-FOO-tee) is one of the most deliciously delicate dishes one could possibly serve for dessert on any occasion. Perhaps, it's because of the abundance of fresh seasonal fruits, but somehow, something about it screams summer and hot weather, even if it is served piping hot or just warm.  I served this Apricot Clafoutis with a drizzling of Apricot Syrup, which I make from the macerated apricots.

Apricot Clafoutis

Serves 6-8 people

18 apricots, halved and pitted.

2 heaping cups sugar

1 tsp. vanilla

1/2 tsp. almond extract

1/8 tsp. orange extract

Juice of one lemon

Place all ingredients in a large bowl or any kind of container which you can cover, except plastic. A medium sized saucepan with a cover works very well for this.

Stir gently with a rubber spatula to incorporate everything and let sit covered at room temperature for at least 4 hours (overnight is best). Set aside.

When you're ready to make the Clafoutis, butter a large oval heavy bottomed ceramic or oven-proof porcelain dish that is at least 1-1/2 inches deep and measures about 9x5 (see photograph) and set aside.

Preheat oven to 350º F.

For the Clafoutis take

2-1/2 cups milk

2/3 cup sugar

6 eggs

2 tbs. vanilla

1//4 tsp. salt

1 cup flour

Electric blender

The macerated apricots should be swimming in syrup by the time you are ready to put them into the oven. Drain the apricots and save the syrup. 

Place all ingredients in a blender in the order in which they are listed. Cover and blend at top speed for at least one minute. Pour about 1/4 inch of liquid into the casserole dish and place on top of the stove ove moderate heat. Keep the dish on the heat until a film of batter has set at the bottom of the dish (rather like an omelet). Once you start to see a crust forming at the bottom, remove from heat. Arrange the drained apricot halves (cut side down) in a circular pattern starting from the outside edges and working your way in to the center. If you have extra apricot halves find gaps and holes in the batter to fill. Pour the rest of the batter into the pan and place on the middle rack of the oven and bake for at least one hour. When the Clafoutis puffs and shrinks away from the sides of the pan, it should be done. However, it is always best to check by inserting a toothpick which will come out clean if it is done. 

Let cool for about 15 minutes and dust the top of the Clafoutis with powdered sugar and serve.

Let cool just a bit and sprinkle a generous amount of powdered sugar on top.

Serve hot or warm. You can take the apricot syrup and pour a drop or two on top if you like.