Apricot-Almond Clafouti

Rating: 4.22 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Victoria Abbott Riccardi
Source: EatingWell Magazine, May/June 2009

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Recipe Summary

total:
2 hrs 30 mins
Servings:
12
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Fat
Diabetic Appropriate
Gluten-Free
Low Sodium
Nutrition Info
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Ingredients

Directions

  • 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.

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  • Preheat oven to 350 degrees 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.

  • 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.

  • Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool about 20 minutes. Sprinkle with confectioners' sugar; serve warm.

Tips

Equipment: 10-inch ceramic quiche dish or oval casserole

Nutrition Facts

Per Serving:
115 calories; protein 3g; carbohydrates 19.7g; dietary fiber 0.5g; sugars 13.1g; fat 1.7g; saturated fat 0.4g; cholesterol 32mg; vitamin a iu 731.7IU; vitamin c 5.3mg; folate 6.3mcg; calcium 38.6mg; iron 0.5mg; magnesium 5.2mg; potassium 63.8mg; sodium 37.9mg.
Exchanges:

1 carbohydrate, 1/2 fat
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Reviews (2)

Read More Reviews
9 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
12/17/2014
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. Read More
EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
EatingWell User
Rating: 5 stars
04/07/2012
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! Read More
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amyincolorado
Rating: 4 stars
10/30/2011
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. Read More
EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
EatingWell User
Rating: 4 stars
10/30/2011
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??? Read More
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EatingWell User
Rating: 4 stars
10/30/2011
This looks delicious! I plan to make mine with peaches instead of the apricots though. Amega Global Read More
EatingWell User
Rating: 4 stars
07/02/2012
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. Read More
EatingWell User
Rating: 4 stars
10/30/2011
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. Read More
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