Clafoutis with apricots
Whats up everybody,
When the apricot season arrives, the very first thing I notice is a Clafoutis with apricots.
This apricot dessert is very easy that you simply wish to make it day by day, particularly in case you come throughout very ripe apricots, for my kids it is the perfect snack.
I do know that the title is wrong as a result of it says moderately flognarde of apricot or flaugnard when a clafoutis isn’t made with cherries. However the title clafoutis is extra standard.
The apricot clafoutis is a tasty dessert that’s tremendous tender. Contemporary apricots lend a tangy sweetness to this flan cake that, finest served heat with a scoop of vanilla ice cream, will probably be an ideal after-dinner dessert.
As we all know, probably the most well-known clafoutis is the cherry clafoutis, however over time I understood that you could put together clafoutis with totally different fruits, you may even make a savory clafoutis.
This apricot clafoutis for me is likely one of the finest, I say for me, as a result of the tastes and colours aren’t mentioned.
I actually like this apricot clafoutis as a result of I just like the pep that these fruits convey, the apricots all the time have this acid facet which mixes gently with the sugar introduced by these fruits, and what that brings to the clafoutis can be a taste to attempt.
To have the perfect apricot clafoutis, it’s essential to select very ripe and melting apricots, after cooking the apricots will probably be much more melting and can rapidly disappear with this melting texture of the clafoutis flan.
The inescapable recipe for apricot clafoutis:
The recipe for apricot clafoutis that I’m sharing with you at present was launched to me by Lunetoiles a couple of years in the past.
Though every season of apricots I make and I redo this clafoutis, I most popular to maintain the images of the Lunetoiles recipe, as a result of she had made the recipe with freshly picked apricots from their backyard.
Sadly for me, right here in England, I hardly ever come throughout good high quality apricots, they’re all the time a bit laborious for my style, too bitter, and do not have that texture that I all the time favored from apricots from my childhood.
Personally, after I was little, I typically visited my uncle who lived in Batna, and who all the time introduced us again to go to his stunning household who had tons of of apricot bushes, they had been one of many suppliers of the well-known unit of N’Gaoues very well-known in Algeria for these fruit jams, juices and preserves.
The apricots that I ate had been apricots so aromatic and naturally wealthy in sugar that we ate them with out moderation, I bear in mind the magnificent apricot jam that my mom made with all these freshly picked apricots, or the juice of apricots.
Moreover, my mom made concentrates that she stored within the freezer, and for good events, or seaside outings and even sizzling climate, she rapidly ready the perfect apricot juice for us.
What are the substances of apricot clafoutis?
Milk – This recipe is made with milk, however I generally put together with heavy cream for a creamy and attractive texture.
Eggs – I used massive eggs and all the time choose room temperature eggs.
Plain flour and cornflour – I all the time insist in my recipes to say that it’s important to use all-purpose flour even in case you add the baking powder, as a result of from one self-rising flour to a different the dosage of baking powder can change, and in case you will get used to a flour and you alter it, you may miss the cake.
The cornstarch will give a softer texture to the clafoutis.
Sugar – I used white powdered sugar, not icing sugar or granulated sugar which can provide a sweeter style to the clafoutis.
Apricots – Though this recipe makes use of apricots, you should use different fruits reminiscent of grapes, berries, apples and peaches.
In case you come throughout good apricots, remember to additionally make this apricot and almond shortbread tart or these apricot brownies as a result of they’re extraordinarily good. and on this warmth, why not do this ice cream with out almond apricot ice cream maker!
And earlier than I overlook, I am going to spare you the recipes for my different clafoutis:
Easy methods to put together the apricot clafoutis?
– Beat the eggs with the sugar and the vanilla sugar.
– Add the flour, cornstarch, baking powder and blend nicely.
– Add the butter and eventually the milk
– Wash the apricots, reduce them in half.
– Distribute them on the backside of a mildew coated with baking paper.
– Pour the batter over the fruit.
– Bake in a preheated oven at 180°C for about 40 minutes.
– Take away from oven and permit to chill to room temperature earlier than serving.
Can we put together the clafoutis upfront?
You may put together your clafoutis dough 1 day upfront. Put it within the oven an hour earlier than serving it in order that it cools for no less than quarter-hour. It’s a dessert that may be loved chilly or heat.
However like this flan-like cake, it is all the time scrumptious chilly.
In case you prepare dinner the clafoutis a day upfront, beautify with powdered sugar solely when able to serve. And in case you style it contemporary, a rose of whipped cream on it should give an unimaginable style.
Easy methods to protect the stays of a clafoutis?
Retailer leftovers both in an hermetic container or tightly wrapped in plastic within the fridge.
It should stay 3-4 days very scrumptious and you may reheat it within the microwave, if you wish to style it with vanilla ice cream.
I don’t suggest freezing your clafoutis, whether or not uncooked or cooked, the dough is just too delicate to be frozen.
Different apricot recipes:
Clafoutis with apricots
- 4 eggs
- 120 g sugar
- 1 bag vanilla sugar
- 80 g plain flour
- 20 g cornstarch
- A C. baking powder
- 250 ml of milk
- 30 gr melted butter
Beat the eggs with the sugar and the vanilla sugar
Add flour, cornstarch, baking powder and blend nicely.
Add the butter and eventually the milk
Wash the apricots, reduce them in half.
Unfold them within the backside of a mildew coated with baking paper
Pour within the batter and bake in a preheated oven at 180°C for about 40 minutes.
Take away from oven and permit to chill to room temperature earlier than serving.
Supply : Hanan
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