Clafoutis is my go-to dessert whenever I need to feed a crowd – with something made quickly. But this one is special: it’s chock-full of ripe apricots, and wonderfully light to boot. Plus, the almond slices and Turbinado sugar, sprinkled on top just before it’s baked, give it an addictive crunch.
This is perhaps my most favorite summer dessert – every spoonful is bursting with the essence of tangy, sun-ripened apricots. Enjoy!
Food & wine pairing: Bordeaux, Sauternes with apricot clafoutis
For a truly spectacular pairing, serve a Sauternes – the legendary sweet wine of Bordeaux – with this clafoutis. Along with the classic nutty notes from the Botrytis (the “noble rot” that infects the grapes), these mouthwatering wines also boast honey and apricot notes that are sublime with this summery dessert.
Apricot clafoutis with almonds
active time: 30 min
For the custard
- 1 cup blanched almonds (5 oz) (140 g)
- 2 tablespoons unbleached all-purpose flour
- 4 extra large eggs
- 4 extra large egg yolks
- 1 cup organic sugar
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon pure almond extract
- large pinch sea salt
For the fruits and topping
- 1 1/2 lbs (680 g) ripe apricots – halved and pitted
- 1/3 cup sliced almonds
- 1 1/2 tablespoons Turbinado sugar
- honey gelato (or vanilla ice cream)
- 1 medium ceramic baking dish (13″ x 9″ x 3″) – buttered
- Preheat oven to 375°F (190ºC).
- Step 1: To make the custard – Place the almonds and flour in the bowl of a food processor and process for 1 to 2 minutes until very finely ground. Place the eggs and egg yolks in a large bowl and whisk until lightly blended. Add the sugar, cream, milk, almond extract, salt and ground almonds and whisk until well incorporated. Set aside.
- Step 2: Place the apricots cut-side-up in the prepared mold. Drizzle with the custard. Sprinkle with the sliced almonds and the Turbinado sugar. Bake for 45 to 50 minutes until the top is puffed up and golden-brown. Serve the clafoutis warm or at room temperature with a scoop of honey gelato on the side.
- Cook’s note: The clafoutis can be made up to 4 hours ahead and kept at room temperature. Reheat at 375°F (190°C) for 6 to 7 minutes until just warm. Refrigerating the clafoutis will make the top soggy.
- If you want to make 4 servings of this dessert, simply cut the above measurements in half and use a smaller mold. (An 8″ x 8″ x 2″ square one works well.) Bake for 40 to 45 minutes until golden-brown.