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.
fresh apricots, (about 8 medium), pitted and cut into wedges
almond liqueur, such as amaretto, or orange juice
tablespoon plus 1/3 cup
Confectioners' sugar, for dusting
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.
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.
MAKE AHEAD TIP: Equipment: 10-inch ceramic quiche dish or oval casserole
Calories 116, Total Fat 2 g, Monounsaturated Fat 1 g, Cholesterol 37 mg, Sodium 40 mg, Carbohydrate 20 g, Fiber 1 g, Protein 3 g, Potassium 34 mg. Daily Values: Vitamin A 15%. Exchanges: Carbohydrate 1,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet