Clafoutis is a custard-type country dessert from the Limousin region of France. It’s basically a pancake custard batter that is poured over fruit and then baked. Although traditionally baked in a gratin dish, my well-seasoned cast iron pan worked beautifully. Use apricots that are ripe and sweet.
10 – 12 fresh apricots (about 1 pound) seeded and cut into eighths
8 dried apricots, thinly sliced
½ c. all-purpose flour
2 ¼ c. heavy cream
½ c. sugar
1 egg yolk
¼ tsp. salt
1/3 c. sliced almonds
¼ c. confectioner’s sugar
¼ tsp. almond extract
Preheat oven to 400 degrees. Arrange apricots in a buttered 2-quart baking or gratin dish (or cast iron skillet). Set aside.
In a food processor or mixing bowl, combine flour, 1 ¼ c. cream, sugar, eggs and salt. Process until well mixed, about 30 seconds. Pour batter over the apricots and sprinkle the top with sliced almonds. Bake in the middle of the oven until the top is golden and the batter is slightly firm to the touch, 25 to 30 minutes. Let cool on a rack for 15 minutes or until ready to serve.
In the meantime, combine the remaining 1 c. cream with the confectioner’s sugar and the almond extract, and whip until soft peaks form.
Spoon clafoutis into individual bowls and serve with the whipped cream. Serves 6-8