Apricot Clafoutis

Clafoutis is a baked French dessert of fruit, made traditionally with black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. The clafoutis comes from the Limousin region of France, which is known for black cherries & while they are the norm, you can use numerous variations including red cherries, plums, prunes, apples, pears, cranberries or blackberries. The result is a light dessert perfect for children & adults alike as it’s not too sweet, has fruits and is completely wholesome in nature. We came across this deceptively easy dish during our time in France & were given the recipe by a very un-French sweet old lady who owned the café` where we ate it. And as usual, we’ve tweaked it a bit by substituting Glenlivet whiskey instead of rum.

Ingredients:

•  9 apricots cut in half 
• 1/3 cup flour 
• 6 tbsp sugar
• 2 tsp rum
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 2 eggs
• 3/4 cup cream
• Pinch of salt
• Powdered sugar for dusting

·         Method:

Preheat oven to 180 degree C. Place apricots in bottom of a pie dish, In a blender add flour, sugar, rum, vanilla, zest, salt, eggs & cream. Blend together to make a thin batter. Pour over apricots. Bake for 45 minutes at 180 degree C or until centre is set but still wobbly. Let it cool for a few minutes. Then dust with sugar.
     

Mommy’s Tip: If serving to children, leave out the rum / whiskey completely. However instead of rum we added Glenlivet whiskey & omitted the lemon zest. It is important that you don't over-bake..45 minutes or may be more depending on your oven temperature