Fresh Apricot Clafoutis

Fresh Apricot Clafoutis
It's apricot time and I'm happy. I really love these round, juicy fruits, with the color of the sunset and the velvety skin. Few other fruits, when ripe, have such a creamy texture and strong aroma that I like to smell them with deep breaths, as if I had to store it in my memory.
I realize that there are several apricot recipes on the blog which means I always put them first when it came time… If we share the same enthusiasm came the right recipe for this year, so you can enjoy them uniquely in a delicious Clafoutis.

work: 20′ time: 1h:20′ easy:

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Fresh Apricot Clafoutis

Fresh Apricot Clafoutis

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.
Excerpt from the introduction: «I often wonder what the culmination of cooking is. Are they the freshest ingredients, the most complex flavors are the everyday or the rare? They are nothing. Highschooling is neither eating nor cooking, but offering food and companionship…»

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Ingredients (~10 servings)

  • 10 fresh apricot
  • 100g (3.5oz) butter in room temperature
  • 180g (6.3oz) sugar
  • 50g (1.8oz) vegetable oil (corn oil)
  • 5 medium eggs
  • 1 tsp vanila extract
  • 250g (8.8oz) self-raising flour
  • 1 tsp baking powder
  • 2 tbsp brown sugar
  • almond slivers & powdered sugar
Put the sugar and butter in a large bowl. Beat well with a hand mixer 3′-4 ′ and during the beating add the light oil in a very thin stream. It will become a white cream. Add the vanilla extract and beat for a very short time.
In a separate bowl, beat the eggs lightly and add them to the sugar/ butter mixture. Beat for very little. Do not overdo the beating just to combine the ingredients.
Finally, add in 3 portions the flour, sifted, in which we have put the baking powder.
Butter and line with non-stick paper a rectangular baking dish measuring 24×28×6 (9.4×11×2.4in). Pour a little more than half of the cake mixture into the mold. Pour the 2 apricots in small pieces on top and sprinkle with half the brown sugar.
Add the remaining beaten cake mixture to cover the pieces of apricots…
… and spread it gently with the back of a spoon. Sprinkle with the remaining brown sugar.
As a final layer, lightly dip the remaining 8 apricots in a row -cut into 2- with the cut side up. Sprinkle with almond slivers.
Bake in a preheated oven at 170℃ (338℉, Gas Mark:3,5) on the penultimate grill for about 1 hour. We try with a toothpick to come out clean.
Remove from the oven on a wire rack to cool. Sprinkle with powdered sugar and enjoy.
Fresh Apricot Clafoutis Fresh Apricot Clafoutis Fresh Apricot Clafoutis

Author Zambia G. Sifaki