Sweet and delectable, Apricot Clafouti is a wonderful dessert and always a pleasure. You can substitute peaches, nectarines or summer plums for the apricots.
Apricot Clafoutis

Apricot Clafouti
 
Author:
Recipe type: Desserts
Serves: 4 to 5
Ingredients
  • 1 pound fresh apricots; sliced 1/4-inch thick
  • 1 Cup half-and-half or whole milk
  • 2 large eggs
  • 3 Tablespoons Cognac
  • 1/3 Cup granulated sugar
  • 1/2 Cup all-purpose flour (less 1 Tablespoon)
  • freshly-grated nutmeg, to taste
  • sifted confectioners' sugar; for dusting
Instructions
  1. Preheat the oven to 350 degrees.
  2. Butter a 1-quart shallow baking or gratin dish and arrange the apricots over the bottom.
  3. In a blender or food processor, combine the half-and-half, eggs, Cognac, and sugar. Add the flour and blend until smooth. Pour the mixture over the apricots. Grate the nutmeg over the custard and bake in the center of the oven for 30 to 35 minutes, or until the clafouti is golden and puffed.
  4. Allow to cool for 5 minutes, sprinkle heavily with confectioners' sugar and serve.
Notes
This recipe yields 4 to 5 servings.

Comments: A clafouti is a French custard and fruit dessert usually made with cherries. Because clafoutis can be made with ingredients commonly found in most kitchens, all you need to add is wonderful ripe summer fruit for a delicious creation.

Recipe Source: SUMMER FRUIT: A COUNTRY GARDEN COOKBOOK by Endon Waycott

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