Saturday, July 17, 2010

Apricot-Almond Clafouti

This French clafouti lets you swing both ways. Ooh la la!

A cross between a flan and a fruit-filled pancake,

this refined dessert is both f

ull-bodied and low-fat. So not only can you be rich and thin, you'll have carte blanche to partake in a ménage a trois with apricots and Amaretto.

This fruity romp from Eating Well is amazingly easy to pull off (though I suggest leaving your apron on when using the oven). The secret of its deep, luxurious flavor is fresh apricots lounging in a fragrant bath of almond liqueur for an hour before baking. You might be tempted to join them for a good frolic, but try to control yourself. Let the two lovebirds enjoy some 350-degree alone-time. When they're done and have rested for 20 minutes, you'll be welcomed with open arms. When you need a clafouti call, this one's easy and eager to please.

12 servings

Active Time: 30 minutes

Total Time: 2 1/2 hours

1 pound fresh apricots, (about 8 medium), pitted and cut into wedges

1/4 cup almond liqueur, such as amaretto, or orange juice

1 lemon

1 tablespoon plus 1/3 cup sugar, divided

2 large eggs

1 large egg white

1 cup low-fat milk (1% is fine)

2/3 cup all-purpose flour

1/2 teaspoon almond extract

Pinch of salt

1 tablespoon sliced almonds

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°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.

Per serving: 116 calories; 2 g fat; 37 mg cholesterol


  1. This clafouti is like a fantasy-- amaretto, fresh apricots, custard, crust, almonds, AND low fat?! Too good to be true. Must taste. Printing now...

  2. You must be channeling my way. Last week I came across an apricot tree in full bloom with gorgeous fruit. This was an oddity to me because I didn't know they could grow apricots here in Colorado. A few days later while riding my bike, I came by another tree and family harvesting fruit. I think the latter liked me enough that I could score a pound of fresh apricots - for this recipe.

  3. Having eaten this clafouti from your very own kitchen, I can say it's fantastic! So people get with the program and get yourself some apricots. GREG

  4. Ginny, Andrea and Greg: thanks for your enthusiasm!

  5. That looks like the BEST clafouti I have ever encountered! I am not usually a fan (too eggy) but this one is IT; I cant believe the low calorie count either

  6. Your clafouti looks fab. It would be hard to wait for the apricots & liquor to frolic, but I bet it is well worth it. Great seeing you this weekend!

  7. I can vouch for the lusciousness of this magnificent creation. I have yet to make it at my house because it wouldn't be a menage a trois, but a menage a quatre (I would have to share with Craig)and I demand all of the attention from the apricots and Amaretto.

  8. Your clafouti looks so delicious! I can see the texture of the apricots and my mouth is watering. A warm, eggy, sugary experience. Yum.

  9. Oh! What a beautiful dessert. I've never made a clafouti before. I must give it a try after seeing this. Mmm - the almond liqueur is the icing, I'm sure!


  11. Anon: I've never tried it with soy milk, but since there's only 1 cup, it's worth a try. Use a non-flavored one, of course. Some of the plain ones still have a flavor to my palate. I like Trader Joe's plain organic with just organic soybeans and filtered water. Let me know if you make it. Am curious how it turns out!