Brandied Fruit Clafouti

READY IN: 24hrs 30mins
Recipe by EdsGirlAngie

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.

Top Review by Chef Doolittle

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.

Ingredients Nutrition

Directions

  1. Combine the apricot slivers and raisins in the brandy; cover and let the mixture blend overnight (refrigerated or not).
  2. 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).
  3. Spread the apricot/raisin mixture in the bottom of the prepared dish and sprinkle with 1/2 teaspoons cinnamon and 1/4 teaspoons nutmeg.
  4. In a large bowl with a mixer, beat together the eggs and sugar until foamy.
  5. Add melted butter, almond and vanilla extract; then slowly add milk, flour, lemon zest, coriander, nutmeg and cinnamon.
  6. The mixture will be very runny, not thick at all.
  7. 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 -- ).
  8. Serve warm.

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