Prep 24 hrs
Cook 30 mins
A down-home French dessert, something between custard and a cake. It's "egginess" also makes it a sweet and special breakfast treat. This one is full of brandied apricots and raisins, with a touch of almond, lemon and subtle spices. The fruit needs to plump up in the brandy overnight (added to prep time); after that the rest goes together in less than an hour.
- 8 ounces dried apricots, cut into strips (about 1-3/4 cups)
- 1 cup raisins
- 1⁄2 cup good brandy, preferably courvoisier
- 1⁄2 tablespoon butter, plus
- 1⁄2 teaspoon sugar (to butter and sugar the baking dish)
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 4 tablespoons butter, melted
- 6 eggs
- 1⁄2 cup sugar
- 3⁄4 teaspoon almond extract
- 1⁄2 teaspoon vanilla extract
- 1 cup milk
- 2⁄3 cup flour
- 3⁄4 teaspoon very finely grated lemon, zest of
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon cinnamon
- more nutmeg (for sprinkling)
- Combine the apricot slivers and raisins in the brandy; cover and let the mixture blend overnight (refrigerated or not).
- The next day, drain off the brandy from the raisins; preheat oven to 400 degrees F and butter and sugar a 9-1/2 inch round baking dish (preferably Pyrex or ceramic).
- Spread the apricot/raisin mixture in the bottom of the prepared dish and sprinkle with 1/2 teaspoons cinnamon and 1/4 teaspoons nutmeg.
- In a large bowl with a mixer, beat together the eggs and sugar until foamy.
- Add melted butter, almond and vanilla extract; then slowly add milk, flour, lemon zest, coriander, nutmeg and cinnamon.
- The mixture will be very runny, not thick at all.
- Pour the egg mixture over the apricot/raisin mixture in the dish; sprinkle with a bit more nutmeg, then bake in a preheated 400 degree F oven for about 30 to 35 minutes, or until top is puffed and golden (the puffiness goes down as it sits -- ).
- Serve warm.
Well, I always want to like clafoutis, but they always disappoint. Here, the fruit seemed to overwhelm the "cake," since dried apricots are so flavorful, and were even richer with the brandy. I also wish the texture were less spongey, but that just seems to be the nature of these desserts.
This dish sounded so unusual that I just had to make it. Easy to make and a wonderful taste! I rate it high!
I wanted to try this recipe because I was interested to see how the flavours would work together and I already had all the ingredients in my store cupboard. Well, the flavours do go together well and the brandied fruits were good too, but for some reason my clafloutis turned out more 'cakey' than I was expecting. Perhaps this was because I didn't use any melted butter. It's listed in the ingredients but doesn't seem to have a corresponding instruction. If you want to make this pudding a bit more 'boozy' :-), try serving it with with cream that has had the drained brandy whipped into it.