Apricot-Almond Clafouti

We haven't tried this yet, but I am so looking forward to it. We love clafouti of all types. Prep time is a guess.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 1  lb fresh apricot, pitted and cut into wedges
• 1⁄4 cup  almond liqueur, such as amaretto or 1⁄4 cup  orange juice
• 1  lemon
• 1  tablespoon sugar
• 1⁄3 cup Splenda sugar substitute
• 2  large eggs
• 1  large  egg white
• 1  cup low-fat milk
• 2⁄3 cup all-purpose flour
• 1⁄2 teaspoon  almond extract
• 1  pinch salt
• 1  tablespoon  sliced almonds

Directions

1. Combine apricots and almond liqueur (or orange juice) in a large bowl.
2. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for at least 1 hour.
3. Preheat oven to 350°F
4. Coat a 10-inch round baking dish, such as a ceramic quiche dish, or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Arrange apricots in the baking dish.
5. Combine eggs, egg white and Splenda in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest; beat well to blend.
6. Pour the batter over the apricots; sprinkle with almonds.
7. Bake the clafouti until puffed and golden, 45 to 55 minutes.
8. Let cool for about 20 minutes. Sprinkle with confectioners' sugar and serve warm.