Apricot Clafouti Recipes

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APRICOT CLAFOUTI



Apricot Clafouti image

A simple dessert that you can prep in a couple of minutes. Pop it into the oven during dinner and it'll be ready before you are!

Provided by evelynathens

Categories     Dessert

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 cup milk, plus
1 tablespoon milk
1 large egg
1 1/2 tablespoons cognac
3 tablespoons sugar
3 1/2 tablespoons all-purpose flour
1/2 lb apricot, fresh or canned,sliced ¼ inch thick (if using canned, drain first)
icing sugar

Steps:

  • With a whisk, blend milk, egg, Cognac and sugar until combined.
  • Add flour and blend until smooth.
  • Preheat oven to 350 degrees F.
  • Arrange apricots in a buttered 3 cup shallow baking dish (I use a quiche dish).
  • Pour custard mixture over and bake for 30-35 minutes or until golden and puffed.
  • Let cool for 5 minutes.
  • Dust with icing sugar and serve warm.

Nutrition Facts : Calories 256.2, Fat 5.6, SaturatedFat 2.4, Cholesterol 115.4, Sodium 70, Carbohydrate 45, Fiber 2.6, Sugar 29.6, Protein 8.3

APRICOT CLAFOUTI



Apricot Clafouti image

This is a very light sponge top dessert. It is soooo easy and quick and it never fails; unlike some of my other sponge top desserts. Originally designed to be used with plums I find apricots is the yummiest!

Provided by Tigg6590

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 (425 -850 g) can apricot halves
1/2 cup self raising flour
1/4 cup caster sugar (I use normal sugar if I have no castor left)
2 eggs
1/2 cup milk
90 g butter, melted

Steps:

  • Drain Apricots and place in dish (3 cup capacity) I find a shallow one works best for this dessert.
  • Melt butter in a pyrex jug in microwave.
  • Add milk and return to microwave and heat until mixture is warm (not too hot or else eggs will cook when you add them).
  • Add eggs to the warm milk and butter and stir vigorously.
  • Sift flour and sugar in bowl.
  • Make well in centre, gradually stir in combined butter,milk and eggs.
  • Spoon batter evenly between apricots.
  • Bake in moderate oven 180 C for 30minutes until firm and golden brown.

Nutrition Facts : Calories 388.8, Fat 21.9, SaturatedFat 13, Cholesterol 158.1, Sodium 183.3, Carbohydrate 43.6, Fiber 2.1, Sugar 28.6, Protein 6.5

APRICOT CLAFOUTI



Apricot Clafouti image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 14

Unsalted butter, for greasing the pie plate
2 large eggs, separated
1/3 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Two 15.25-ounce cans apricots, drained and gently rinsed
1 teaspoon grated lemon zest
Lemon-Vanilla Whipped Cream, for topping, optional
1 1/2 cups heavy cream, chilled
2 tablespoons sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest

Steps:

  • Preheat the oven to 375 degrees F. Butter a 9- to 10-inch shallow pie plate.
  • Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 3 minutes. Add the flour, heavy cream and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
  • Slide the prepared pie plate into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk together the egg whites and salt in a small bowl for 30 seconds; add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes. Combine the apricots, lemon zest and the remaining 2 tablespoons sugar in a medium bowl, and gently stir until the apricots are thoroughly coated. Remove the pie plate from the oven, pour in the apricots in a decorative pattern, and top with the batter.
  • Bake until set in the middle, 30 to 35 minutes. Serve warm with a small dollop of the whipped cream, if using.
  • Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.

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butter for greasing. oven. pie dish. small saucepan. cutting board. knife. Preheat oven to 200°C/400°F, and grease the tart pan. Melt butter in a small pot over low heat, and set …
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  • In a large mixing bowl, beat the eggs, then mix in sugar and salt and whisk until fluffy. Add milk, flour, and melted butter and mix until combined.
  • Pour the batter into the greased pan and spread the apricot halves evenly on top, with the cut side-up. Sprinkle with vanilla sugar and almonds.
  • Bake at 200°C/400°F on the lower rack for approx. 45 min., or until golden on top. Let cool, then dust with powdered sugar for serving. Enjoy!


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  • Whisk together the flour, sugar, vanilla, half-and-half, and eggs in a bowl until smooth. Pour over the apricots and bake for 40 to 45 minutes, until puffed and golden. Sprinkle with powdered sugar and serve with whipped cream.


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2021-04-07 Apricot Clafoutis is a wonderful creamy dessert. The luscious texture is reminiscent of flan. This dessert is lightly sweetened to complement the tang of the apricots. While baking the bright …
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  • Preheat the oven to 375°F/190°C. Butter a 9-inch circular pie dish or any other oven-safe shallow dish.
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  • Bake for 35-40 minutes until the clafoutis is just set with golden edges on the sides. It might be still wobbly in the center, but not runny. If the edges and part of the tops are turning brown but you see liquid along the sides of the fruit, cover the top of the dish loosely with a piece of foil and let it bake for 5 to 10 more minutes. Remove from the oven and set on a cooling rack to cool.


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