Clafoutis a Provencal Dessert Recipe for Apricot Season
Clafoutis is a traditional Provencal dessert that is easy to prepare. Made with eggs and just a little almond flour, this dessert is not quite flan or cake, but it is delicious when apricots are in season. I often create the recipe (below) for Stone Fruit Clafoutis with students in my cooking school kitchen – Atelier Laurel in Fontvieille in the Alpilles.
Stone Fruit and Rosemary Clafoutis
This dessert is easy to make in advance and versatile depending on what fruit is in season. In this case, I used fresh apricots.
Equipment
- 1 Medium Baking Dish (12-inch round or oval) or 9x9 inch square dish
Ingredients
- 14 oz Apricots cut in half, stones removed
- 1 cup Milk 2% or whole
- 2-3 sprigs Fresh Rosemary or 8 basil leaves
- 1 cup Heavy Cream
- 2 Whole Eggs + 2 yolks all whisked together
- 3 oz Almond Flour powdered almonds
- 3 1/2 oz Granulated Sugar
- 1 1/2 packets Vanilla Sugar roughly (~12g) see note *
- 2 oz Cornstarch
Instructions
- Preheat oven to 190°C (375°F)
- Butter a medium baking dish (9x9 inch square dish or 12-inch oval work well)
- Heat the milk and rosemary sprigs in a small saucepan until boiling. Once boiling, remove from heat and allow to cool on the side while you prepare the batter
- Cut apricots in half, removing stones and lay cut-side down into a buttered baking dish
- In a bowl, combine sugar, vanilla sugar (or Demerara sugar and cornstarch in a bowl and whisk to combine
- Add eggs and whisk to combine
- Add heavy cream and almond flour, stirring to combine as added
- Once the rosemary-infused milk has cooled to room temperature (placing it in the fridge for a few minutes can help speed up the process), remove the rosemary and slowly add the infused milk to the bowl of ingredients. Note: It is important to do this slowly, especially if the milk is still warm; whisk as you pour to avoid cooking the eggs.
- Pour batter over the top of the fruit and bake for 35-45 minutes. You want the dish to wiggle a bit, but it will set when you remove it from the oven. Note: it should become a dark golden brown as it bakes, don’t worry!
- Allow the clafoutis to cool for a few minutes before serving
- Enjoy while warm or as a cold leftover. Both ways are equally delicious
Notes
500g of strawberries or raspberries are also lovely instead of Apricots
* If vanilla sugar is not available, use raw sugar / Demerara sugar
* If vanilla sugar is not available, use raw sugar / Demerara sugar
Tried this recipe?Let us know how it was!
More Sweet Apricot Recipes
Apricot Saffron Rose Tarts
Apricot Saffron Rose Tarts is a delicious dessert created to share. The tart is made with fresh saffron that can be found at local farms in Provence.
Check out this recipe
Apricot Jam with Vanilla, Lime and Lavender
Apricot Jam is the perfect spread for your morning toast to brighten your day. A mix of apricots, vanilla, lime, and lavender creating a tasteful jam.
Check out this recipe
Apricot and Lavender Ice Cream
Don't shy away from making ice cream. This recipe takes advantage of ripe stonefruit (apricot, peach), and needs little sugar. The lavender flavouring gives it that hint of Provence.
Check out this recipe
Apricot Cake - Gâteau d'Abricots
Très vite fait, très vite mangé, ce gâteau est parfait pour tenir le rythme rapide de Juin. This apricot cake is quick to make and disappear even faster. This recipe is suitable for lactose-free diets, and perfect for busy summer months when the stone fruit are the ripest.
Check out this recipe
Apricot and Pistachio Tarte Tartin
This apricot tarte tatin is not only beautiful it is easy to make.
Check out this recipeAll rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Posts
No Comment