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.
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.
9 Reviews for Apricot-Almond Clafouti
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.
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!
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.
This looks delicious! I plan to make mine with peaches instead of the apricots though.