Clafoutis with Apricots and Peaches

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This pie hails from Limousin and is made with almost no flour, and depending on your mood, either with apricots, cherries, or sometimes peaches. Cooking the fruits over low heat prevents the sugar from caramelizing. The goal is to achieve the rich flavor of fresh apricots rather than the taste of caramelized fruit.

Ingredients

Butter - 0.7 oz
Wheat Flour - 1.8 oz
Pitted Wild Apricots - 8.8 oz
Donut Peaches - 8.8 oz
Sugar - 7.1 oz
Lemon - 1 piece
Milk - 3 fl oz
White Beans - 1 piece
Whipped Cream - 5 fl oz
Amaretto Liqueur - 2 fl oz
Farm fresh eggs - 4 pieces
Salt - a pinch

Step by Step guide

Step 1

Prepare the baking dish. Brush the inside of the heatproof dish with softened butter and dust with flour.

Step 2

Cut the apricots and peaches in half and remove the pits.

Step 3

Place a pan over low heat with sugar (50 g), water, and lemon juice. Arrange the apricot and peach halves cut-side up. Cover with a lid and simmer for about 3 minutes. Then flip the fruits and repeat the process for another 3 minutes. Remove from heat and let cool in the pan with the lid on.

Step 4

Bring the milk and vanilla bean to a boil in a saucepan. Remove from heat and let steep for 5 minutes. Add the cream and amaretto liqueur to the milk. Whisk the eggs, sugar (150 g), and salt in a deep bowl until the mixture triples in volume. Then add the flour, followed by the milk infusion with cream and amaretto, and mix well.

Step 5

Preheat the oven to 356°F. Arrange the fruit halves in the bottom of the greased and floured dish, then pour the batter on top. Place in the oven and bake for 20 minutes. Remove from the oven and let cool slightly before serving.