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 (35%)
- 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!