Apricot-Cherry Clafoutis

This easy-to-make French custard pancake is often prepared with whole unpitted cherries, but removing the pits makes the dessert easier to eat, and the apricots add a nice tart flavor. You can bake the clafoutis in a 9-inch (23-cm) cake pan, but using a cast-iron pan gives it a lovely caramelized crust.

 

Apricot-Cherry Clafoutis

 

3 large eggs

3/4 cup (6 fl. oz./180 ml) whole milk

1/4 cup (2 fl. oz./60 ml) heavy cream

6 Tbs. (3 oz./90 g) granulated sugar

1 tsp. finely grated lemon zest

1 tsp. vanilla extract

1/4 tsp. kosher salt

1/2 cup (2 1/2 oz./75 g) all-purpose flour

2 Tbs. unsalted butter

2 apricots, pitted and cut into chunks

1 cup (6 oz./185 g) pitted cherries

Confectioners’ sugar for sprinkling

 

Position a rack in the middle of the oven and preheat to 400°F (200°C).

 

In a blender, combine the eggs, milk, cream, 2 Tbs. of the granulated sugar, the lemon zest, vanilla, salt and flour. Process until smooth.

 

In a 10-inch (25-cm) cast-iron pan, melt the butter over medium heat. Stir in 3 Tbs. of the granulated
sugar, then add the apricots and cherries. Stir until the mixture becomes syrupy.

 

Gently pour the egg mixture over the fruit and sprinkle with the remaining 1 Tbs. granulated sugar. Bake until the clafoutis is puffed and golden brown, about 25 minutes. Let cool slightly, dust with confectioners’ sugar and serve. Serves 4.

 

 

 

For this and many more recipes for irresistible baked goods both sweet and
savory, check out Williams-Sonoma Home Baked Comfort, by Kim Laidlaw.