Apricot-Almond Clafouti
Recipe from EatingWell

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.


Apricot-Almond Clafouti


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Prep Time: 30 mins
Total Time: 2 hrs 30 mins
Servings: 12 servings
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Ingredients
 
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  • 1  pound  fresh apricots, (about 8 medium), pitted and cut into wedgesOn Sale
  • 1/4  cup  almond liqueur, such as amaretto, or orange juiceOn Sale
  • 1    lemonOn Sale
  • 1  tablespoon plus 1/3 cup  sugar, dividedOn Sale
  • 2    large eggsOn Sale
  • 1    large egg whiteOn Sale
  • 1  cup  low-fat milkOn Sale
  • 2/3  cup  all-purpose flourOn Sale
  • 1/2  teaspoon  almond extractOn Sale
  •   Pinch of  saltOn Sale
  • 1  tablespoon  sliced almondsOn Sale
  •     Confectioners' sugar, for dustingOn Sale
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Directions
1.
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.
2.
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.
3.
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.
4.
Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool about 20 minutes. Sprinkle with confectioners' sugar; serve warm.

Tip:
MAKE AHEAD TIP: Equipment: 10-inch ceramic quiche dish or oval casserole

Nutrition information
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
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how-tos
How to Make Flan
When you want a creamy dessert that's more sophisticated than pudding, it's time to learn how to make flan. This rich, custard-based treat topped with caramelized sugar is often associated with Spanish, Mexican or Central and South American cuisines, but flan (rhymes with "faun") is believed to have originated in Rome, one of the first places where chickens were kept for their eggs. The original dish was more savory than sweet.

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