The Ancient Persians called apricots “sun eggs” and it makes sense as apricots and sunshine go hand in hand. Almost all of the apricots in France are grown in the sunniest regions: Occitanie, Provence and the Auvergne-Rhone Alps. From June until August apricots brighten up menus and market stalls with their tart sweet and sour flavor and beautiful orange-red hue.
A clafouti is the easiest of French desserts, a simple batter that can be poured over any summer fruit. Sometimes clafouti can be a bit heavy – not this one. This recipe, from the Mas de Tourturon near Gordes in Provence, was passed to me by my friend Nancy with whom I have shared many a happy glass of rosé in the southern sun!
Ingredients
- Serves 4-6
- For the apricots
- 8 to 10 ripe apricots
- 40g melted butter
- 4 tsp of sugar
-
- For the batter
- 3 eggs plus 1 egg yolk
- 150 g sugar
- 50 g flour
- 25 cl heavy cream
-
- Chopped pistachios
-
-
-
Instructions
- Cut the apricots in half then each half in 4 slices and put in a bowl with the sugar and melted butter. Let macerate while you make the batter.
- Mix the batter in a food processor or blender and let rest for 15 to 30 minutes. Butter an ovenproof dish. Cover the bottom of the dish with the apricot mixture and pour the batter over them. Bake at 350° for 30 minutes or until just set. Sprinkle with chopped pistachios.
- Remove from the oven and let cool 10 minutes or so before serving. This dessert can be served at room temperature but its best when served warm.
3.1
https://www.charlottepuckette.com/recipes/desserts/apricot-clafouti/
