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.
- 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)
Directions See How It's Made
- 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.