Ingredients
- 1 lb of fresh ripe apricots
- 1/2 cup unbleached flour
- 2 whole eggs plus 1 egg yolk
- 5 tblsps sugar
- 1 tsp vanilla
- 1 ½ cups low fat milk
- 1 tblsp plain yogurt
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Apricot Clafoutis copyright 2011 art of living.PrimaMedia,Inc/Maria Liberati
Time: 15 minutes prep, 30 minutes cook
Servings: 10 servings
Directions
- Preheat oven to 365 degree
- Place 2 eggs and 1 egg yolk in bowl with sugar, vanilla. Beat with wire whisk or electric mixer for 5-6 minutes.
- Sift flour and add into egg mixture. Blend well. Then add in milk and yogurt. Blend well and let sit for 30 minutes.
- Wash, dry apricots, divide in half, and remove stone inside. Place apricots and Grand Marnier into liquid mixture and stir in.
- Butter and flour a pie pan and pour in mixture. Cook for 30 minutes at 375 degrees.. When cool, remove from pan onto serving dish. Sprinkle 1 tsp sugar on top. .
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Summary
This recipe is from my latest book and winner of the Gourmand World Cookbook Awards-The Basic Art of Italian Cooking: Holidays & Special Occasions. I created this recipe originally when I was spokesperson for the American Academy of Ophthalmology because apricots have lots of Vitamin A which is a vitamin that is healthy for your eyes. When I am at my country farm in the mountains of Abruzzo and the 'susine'(Italian plums) are in season I like to make this with fresh plums.
Reviews
January 11, 2010
This sounds fantastic. I usually make clafoutis with plums and love how incredible simple but wonderful this desert is. I'll have to try this next year when we harvest our apricots.I've cooked/tasted this recipe!
