Clafoutis with Apricots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g apricot (s), possibly canned or other fruit
- 3 egg yolks
- 3 egg whites
- 1 egg (s)
- 100 g suar
- 100 grams flour
- 1 pinch (s) salt
- 1 vanilla pod (s)
- 40 g almond (s), round
- 300 ml milk
- 2 cl apricot liqueur or other liqueur to match the fruit
- some butter for the mold
- some powdered sugar for dusting
Print Recipe
Pin Recipe Instructions
- Briefly blanch, peel and core the apricots and cut into pieces the size of a cherry. Mix the egg yolks, the egg, 1/3 of the sugar, the salt and the pulp of the vanilla pod in a bowl until frothy. Preheat the oven to 180 ° C.
- Mix the flour with the almonds in a smaller container and carefully fold into the egg yolk mixture using a wooden spatula or spatula. Beat the egg whites until they are semi-stiff and pour in the remaining sugar. Now fold the egg whites into the egg yolk mixture with the whisk.
- Grease an oval casserole dish (approx. 30 cm long) with butter and add the apricot pieces. Fill up with the mass. Bake for about 35 minutes. Take out of the oven and dust with icing sugar.
- Tip: Prepare the clafoutis with apples (and calvados), with plums (and slivovitz), with cherries (and cherry liqueur), etc.
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