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    You are in: Home / Recipes / Apricot Clafouti Recipe
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    Apricot Clafouti

    Average Rating:

     8 Total Reviews

    Showing 1-8 of 8

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    • on July 31, 2005

      Very good! I used fresh apricots from the farmer's market. I substituted OJ, vanilla and a bit of almond extract for the cognac. Wonderful served warm with the powdered sugar. Also good with vanilla ice cream. Also, this is very quick to whip and bake. Thanks for suggesting this, evelyn! I will make this again.

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    • on July 10, 2003

      I made this with halved tinned apricots, and left them like that so they poked up like egg yolks through the batter. I also had no cognac, so used an orange liqueur which was good. Using the halved canned apricots, I had this mixed and in the oven in 5 minute. that's a plus, so is the fact it is quite low in fat-I also used a lower fat milk.

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    • on August 29, 2007

      We have an abundance of peaches right now, so I used those instead of apricots. Very flavorful! The custard wasn't quite what I was expecting, but tasty none-the-less. We had ours with a small scoop of vanilla ice cream. Very nice!

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    • on March 06, 2007

      Made just as recipe calls for..even went and bought cognac..and had a glass while it baked..lol..this was super..will make again..Thanks

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    • on December 09, 2006

      Ooh yum! I was expecting the clafouti part to be a bit more spongey, but it was more like a custard. This was great! Nice and simple, I subbed almond extract and an extra Tb of milk for the cognac, and I also used canned apricots for economy's sake. Delish! I will definitely make this again.

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    • on June 19, 2005

      Ooh. this was so good! I've often wondered what a clafouti is, and now I know -- it's great. A wonderful summer dessert. And very easy to make! Next time I will try it with cherries as you suggest in another thread. And maybe some soft ice cream on the side. Otherwise I wouldn't change a thing. Thanks so much for sharing this recipe, Evelyn/Athens.

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    • on October 30, 2004

      I made this this past summer and it was really good. (I wasn't a member then so I didn't review it then). I didn't have cognac, so I think I used about a teaspoon of vanilla extract instead. The batter is just sweet enough to go with the sweet-tartness of the apricots, and this tasted really light and fresh and perfect for summer.

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    • on August 05, 2004

      Really tasty and so simple! We used fresh apricots that have been sitting around, not ripening properly for some reason. This was perfect for them. I added an extra 1/2 tbs sugar, because I was worried that they would be tart. I followed the recipe exactly, using organic whole milk and a lovely 30 year old cognac. This has a wonderful light but rich flavor. BF and I polished this off quickly between us, so I would agree with the 2 serving size, although I think you could probably stretch this further if you served with, say, ice cream, on the side. I baked this in a deep-dish 9" pie pan, but the clafouti was rather thin in the end. The flavors in this are terrific- it tastes so rich, although it is not bad for you at all! Thank you for posting- this was delicious!

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    Nutritional Facts for Apricot Clafouti

    Serving Size: 1 (337 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 256.2
     
    Calories from Fat 50
    19%
    Total Fat 5.5 g
    8%
    Saturated Fat 2.3 g
    11%
    Cholesterol 115.3 mg
    38%
    Sodium 70.0 mg
    2%
    Total Carbohydrate 44.9 g
    14%
    Dietary Fiber 2.6 g
    10%
    Sugars 29.6 g
    118%
    Protein 8.3 g
    16%
    Detailed Nutrition Values About Nutrition Info
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