Before September is over you may just be able to get hold of the last apricots of this season just as I did. And as we just had a lovely reminder of summer on the weekend with what may be the last of the summer’s morning rays of sun, I felt like having a brunch that would remind me of the South of France.
I always liked a traditional cherry clafoutis, a sort of sweet gratin of fresh cherries, that’s usually eaten as a dessert. It doesn’t have to be made with cherries – apricots make a great substitute. And as this dish is egg based, I thought this warm, fresh from the oven, fruity gratin would make a great brunch dish.
So here it is, my Apricot Clafoutis recipe.
For 2 large -4 small portions you’ll need:
- A greased ovenproof (dish, such as a lasagne dish) or individual greased ramekins
- ca 400g apricots (the amount depends on the dish/ramekins you are using, so you might just want to this as a guideline), halved and stoned
- 2 eggs
- 100g flour
- 70g icing sugar (plus extra for dusting the dish after baking)
- 200ml milk
- 1 teaspoon vanilla essence
- grated zest of half a lemon
Preheat the oven to gas 5.
Beat together the eggs, flour, sugar, milk and vanilla essence with a whisk.
Cover the base of a greased ovenproof dish, such as a shallow lasagne dish, or individual ramekin dishes, with the apricot halves, cut side down. Sprinkle with the lemon zest and pour over the batter. The tops of the fruits can look out of the batter a little.
Bake for 35 mins or until the batter is firm (the apricots will be releasing some of their juices so they won’t be firm but the batter should not be fluid anymore).
Take the dish(es) out of the oven and let it cool down a little, so you don’t burn your mouth. Sprinkle with some more icing sugar and eat warm – enjoy!