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+ servings
Apricot Rosemary Clafoutis a Provencal Dessert

Stone Fruit and Rosemary Clafoutis

Stephanie Villegas
This dessert is easy to make in advance and versatile depending on what fruit is in season. In this case, I used fresh apricots.
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French, Provencal
Servings 6 people

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 eggs whisked together with egg yolks
  • 2 egg yolks whisked together with eggs
  • 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), cornstarch 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 / demerara sugar.
Keyword Apricots, French Desserts, Stone Fruit
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