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Apricot Clafoutis

Apricot Clafoutis
Los Angeles Times

I've always tried to follow the advice my mother gave me a long time ago about dinner party menus: "Your guests, especially the men, will always remember the dessert." I've never been much of a pastry chef, but I do ... Read more

Total time: 1 1/2 hours | Serves 6 to 8
  • 1 to 1 1/2 pounds firm but ripe apricots, cut in half if small, quartered if large, and pitted
  • 2 tablespoons peach or apricot brandy
  • 1 tablespoon lemon juice
  • 6 to 8 tablespoons granulated sugar
  • 3/4 cup milk
  • 1/2 cup yogurt
  • 3 eggs
  • 1 vanilla bean, split and seeds scraped, or 1/2 teaspoon vanilla extract
  • Salt
  • 2/3 cup sifted unbleached or all-purpose flour
  • Butter, for greasing
  • Powdered sugar for dusting

Step 1Toss apricots with peach brandy, lemon juice and 3 tablespoons granulated sugar in bowl. Let sit 30 minutes to 1 hour.

Step 2Drain liquid from apricots and combine with milk and yogurt. Beat eggs with seeds from vanilla bean in bowl of electric mixer or with whisk until smooth. Add 3 to 5 tablespoons granulated sugar, depending on sweetness of fruit, and dash salt. Beat together. Slowly beat in flour, then milk mixture. Mix together well. (Ingredients can also be combined in blender at high speed.)

Step 3Arrange apricots in greased 10- or 10 1/2-inch ceramic tart dish or clafoutis dish, rounded side up. Pour in batter.

Step 4Bake at 400 degrees until top is browned and clafoutis is firm, about 45 minutes. Press gently on top in middle to see if it is firm. If it isn't, return clafoutis to oven for about 5 minutes. Cool slightly on rack. Place 2 to 3 teaspoons powdered sugar in strainer and tap it above clafoutis to dust. Serve warm.

Note: This is a beautiful summer clafoutis. Make sure your apricots are not overly ripe or they will fall apart during baking and all the batter will be on the top.


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