Advertisement
Recipe: Apricot Almond Clafouti
Similar Categories: Apricot, Almond, Clafouti
Serving Size : 12
1 pound fresh apricots -- (about 8 medium),
pitted and cut into wedges
1/4 cup almond liqueur
such as amaretto -- or orange juice
1 lemon
1 tablespoon sugar -- PLUS
1/3 cup sugar
2 large eggs
1 large egg white
1 cup 1% milk
2/3 cup all-purpose flour
1/2 teaspoon almond extract
1 pinch salt
1 tablespoon sliced almonds
Confectioners' sugar -- for dusting
MAKES: 12 servings. PREP TIME: 10 minutes. START TO FINISH: 2 1/2
hours. EQUIPMENT: 10-inch ceramic quiche dish or oval casserole. EASE OF
PREPARATION: moderate.
1. Combine apricots and almond liqueur (or orange juice) in a large
bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the
lemon and stir 2 teaspoons of the juice into the apricots. Let macerate
for at least 1 hour.
2. Preheat oven to 350F. 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. Drain apricots (reserving syrup)
and arrange in the baking dish.
3. Combine eggs, egg white and the remaining 1/3 cup sugar 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 and the reserved
syrup; beat well to blend. Pour the batter over the apricots; sprinkle
with almonds.
4. Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool
for about 20 minutes. Sprinkle with confectioners' sugar and serve warm.
PER SERVING: 104 CALORIES; 2 G FAT (0 G SAT, 1 G MONO); 37 MG CHOLESTEROL;
18 G CARBOHYDRATE; 3 G PROTEIN; 1 G FIBER; 52 MG SODIUM.
1 pound fresh apricots -- (about 8 medium),
pitted and cut into wedges
1/4 cup almond liqueur
such as amaretto -- or orange juice
1 lemon
1 tablespoon sugar -- PLUS
1/3 cup sugar
2 large eggs
1 large egg white
1 cup 1% milk
2/3 cup all-purpose flour
1/2 teaspoon almond extract
1 pinch salt
1 tablespoon sliced almonds
Confectioners' sugar -- for dusting
MAKES: 12 servings. PREP TIME: 10 minutes. START TO FINISH: 2 1/2
hours. EQUIPMENT: 10-inch ceramic quiche dish or oval casserole. EASE OF
PREPARATION: moderate.
1. Combine apricots and almond liqueur (or orange juice) in a large
bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the
lemon and stir 2 teaspoons of the juice into the apricots. Let macerate
for at least 1 hour.
2. Preheat oven to 350F. 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. Drain apricots (reserving syrup)
and arrange in the baking dish.
3. Combine eggs, egg white and the remaining 1/3 cup sugar 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 and the reserved
syrup; beat well to blend. Pour the batter over the apricots; sprinkle
with almonds.
4. Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool
for about 20 minutes. Sprinkle with confectioners' sugar and serve warm.
PER SERVING: 104 CALORIES; 2 G FAT (0 G SAT, 1 G MONO); 37 MG CHOLESTEROL;
18 G CARBOHYDRATE; 3 G PROTEIN; 1 G FIBER; 52 MG SODIUM.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Apricot, Almond, Clafouti
| Spring Vegetable Stew | Chicken Fricassee With Tarragon |
