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Apricot-Almond Clafouti

:  May/June 2009, Spring 2004

Your rating: None Average: 4 (20 votes)

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.


READER'S COMMENT:
"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...
Apricot-Almond Clafouti Recipe

Makes: 12 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Equipment: 10-inch ceramic quiche dish or oval casserole

Nutrition

Per serving: 116 calories; 2 g fat ( 0 g sat , 1 g mono ); 37 mg cholesterol; 20 g carbohydrates; 3 g protein; 1 g fiber; 40 mg sodium; 34 mg potassium.

Nutrition Bonus: Vitamin A (15% daily value).

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate, 1/2 fat


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Recipe Categories

Style/Theme
Entertaining, formal
Vegetarian
Entertaining, casual
Type of Dish
Desserts, fruit
Desserts, other
Ease of Preparation
Moderate
Ethnic/Regional
French
Total Time
More than 1 hour
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Servings
8 or more
Preparation/ Technique
Bake
Marinate/Rub
Meal/Course
Dessert
Season
Spring
Summer
Holiday
Easter
Father's Day
Mother's Day
Publication
May/June 2009
Spring 2004
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