Brandied Fruit Clafouti

Recipe by EdsGirlAngie
READY IN: 24hrs 30mins




  • 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.