Apricots clafoutis with almonds

August 11, 2018

For the apricots:

  • 8-10 apricots, cut in half and the stone removed
  • 2 tablespoons of Amaretto liqueur 
  • 1-2 teaspoons of fine sugar

Place the apricots in a bowl, pour over the Amaretto and sprinkle with sugar.

Gently toss together and leave to macerate for approximately 30 minutes.

For the batter:

  • 35 g of fine sugar
  • 2 eggs
  • 20 g unsalted butter
  • 20 g plain flour 
  • 30 g grated almonds
  • 60 ml of full fat milk
  • 70 ml of whipping cream
  • 2 amaretti biscuits (crushed)

Heat the oven to 180 C (170 C if fan assisted oven).

Prepare the baking dish by brushing the inside with some butter and coating with sugar. Shake of the excess of sugar.

In a large bowl whisk together the eggs and the sugar.

Melt the butter until it starts to foam and gets golden in colour.

Add to the egg mixture the flour, grated almonds and while still whisking start pouring in the butter.

Now incorporate the milk and the cream (still whisking).

Add to the batter the apricots with the remaining liquid after macerating. 

Gentry stir together and add the crushed amaretti biscuits.

Pour the batter into the baking dish, sprinkle with some extra sugar (1-2 teaspoons) and crushed amaretti.

Bake in the preheated oven for 30-35 minutes until the clafoutis has risen and turned golden in colour.

Serve still warm, garnish with icing sugar and some amaretti biscuits.