Apricot Almond Clafouti
Category: Desserts
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Serves/Makes: 12
Ready in: 2-5 hrs
- 1 pound fresh apricots, pitted and cut into wedges
- 1/4 cup almond liqueur, such as Amaretto
- 1 lemon
- 1 tablespoon sugar, PLUS
- 1/3 cup sugar
- 2 large eggs
- 1 large egg white
- 1 cup milk
- 2/3 cup all-purpose flour
- 1/2 teaspoon almond extract
- 1 pinch salt
- 1 tablespoon sliced almonds
- confectioners\' sugar, for dusting
Combine apricots and almond liqueur (or orange juice) in a large bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let macerate for at least 1 hour. Preheat oven to 350 degrees F. Coat a 10-inch round baking dish, such as a ceramic quiche dish, or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain apricots (reserving syrup) and arrange in the baking dish. Combine eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots; sprinkle with almonds. Bake the clafoutis until puffed and golden, 45 to 55 minutes. Let cool for about 20 minutes. Sprinkle with confectioners\' sugar and serve warm.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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