Apricot-Almond Clafouti

Apricot-Almond Clafouti

9 Reviews
From: EatingWell Magazine, May/June 2009

Originally from the Limousin region of France, clafouti is sort of a cross between a flan and a fruit-filled pancake. This one embraces apricots instead of the traditional cherries, but any fruit can be used, including apples, pears, peaches and plums. It will puff up dramatically during baking, then collapse; let it cool slightly before serving so you can truly enjoy the flavors. Leftovers make a delicious breakfast treat.

Ingredients 12 servings

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  • 1 pound fresh apricots , (about 8 medium), pitted and cut into wedges
  • 1/4 cup almond liqueur, such as amaretto, or orange juice
  • 1 lemon
  • 1 tablespoon plus 1/3 cup sugar, divided
  • 2 large eggs
  • 1 large egg white
  • 1 cup low-fat milk
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon almond extract
  • Pinch of salt
  • 1 tablespoon sliced almonds
  • Confectioners' sugar , for dusting

Preparation

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  • Ready In

  1. Combine apricots and almond liqueur (or orange juice) in a large bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for at least 1 hour.
  2. Preheat oven to 350°F. Coat a 10-inch round baking dish or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain the apricots (reserving the syrup) and arrange in the baking dish.
  3. Combine whole eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots; sprinkle with almonds.
  4. Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool about 20 minutes. Sprinkle with confectioners' sugar; serve warm.
  • Equipment: 10-inch ceramic quiche dish or oval casserole

Nutrition information

  • Per serving: 115 calories; 2 g fat(0 g sat); 1 g fiber; 20 g carbohydrates; 3 g protein; 6 mcg folate; 32 mg cholesterol; 13 g sugars; 732 IU vitamin A; 5 mg vitamin C; 39 mg calcium; 1 mg iron; 38 mg sodium; 64 mg potassium
  • Nutrition Bonus: Vitamin A (15% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 carbohydrate, 1/2 fat

Reviews 9

December 17, 2014
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By: EatingWell User
Yummy, Yet Modified I put 1 tablespoon of brown sugar into the marinating canned apricots, then that liquid was added to the egg mixture. Also sprinkled brown sugar over the top with the almonds, it created a crunchy topping that was yummy. Overall, I would make this recipe again. Pros: I only had canned apricots, even though, it turned out excellent.
July 02, 2012
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By: EatingWell User
Great with home-grown fruit I've made this several times with home-grown, very ripe apricots provided by a wonderful freind and it's been delicious each time! I've macerated the fruit with either Amaretto or Grand Marnier for at least 2 hours and both work equally well. it's such an easy recipe and it makes a great presentation. You really do need to serve (and eat) it while it's still warm to enjoy the full flavor.
April 07, 2012
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By: EatingWell User
I made this with pears but otherwise followed the recipe exactly, using Amaretto liqueur. It puffed up beautifully while baking and made for an elegant presentation in a white quiche dish. I loved it because it's so light--just eggs and fruit, mostly. Everyone raved about it and cleaned their plates!
July 29, 2010
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By: amyincolorado
So it looks as thought I'm the first to actually review this apricot recipe using apricots. : )) It was just okay. I made it for a potluck breakfast all-girls potluck and it looked way cool but was a little boring. Surprising since I love almond flavor and this used it 3 ways. The only change I made was using skim milk instead of lowfat since I have skim milk in the house. Only half was eaten at book club so we had it for dessert that night. Not bad, just not something people rave about.
March 21, 2010
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By: EatingWell User
This looks delicious! I plan to make mine with peaches instead of the apricots though. Amega Global
February 18, 2010
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By: EatingWell User
SERIOUSLY? READ THE FULL RECIPE BEFORE POSTING A QUESTION LIKE THAT. IT CLEARLY STATES: "Combine apricots and almond liqueur (or orange juice) in a large bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for at least 1 hour." THEN IT SAYS TO DRAIN THE APRICOTS.
February 08, 2010
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By: EatingWell User
Let's see, l pound of fresh apricots listed under ingredients.......then in the directions.....drain the apricots (reserving the syrup)....what will it be???
January 23, 2010
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By: EatingWell User
I made this for a dinner party for 6-but I used blueberries instead.I served it was vanilla frozen yogurt. It was very easy to make, had a wonderful fragrance, and the whole thing was devoured by the six people in attendance-the men eating the lion's share!!! I would definitely make this again! A great alternative a pastry laden blueberry pie.
December 15, 2009
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By: EatingWell User
I am always looking for recipes that can be made fat-free which means no eggs, no butter or oils. Made this with apples/pears/cranberries instead of apricots and also used egg substitute along with egg whites as well as fat free milk - Voila! entirely fat-free and delicious.