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Apricot and Cherry Clafoutis
3 lg Eggs
1 c Heavy cream
1 ts Vanilla
6 tb Sweet butter, melted, plus 4 1/3 T solid
2/3 c Flour
1/2 ts Salt
1/2 c Sugar
5 c Fresh apricots, pitted and halved
1/2 c Fresh cherries, pitted and halved
2 To 3 T brandy or Amaretto
1/8 ts Cinnamon mixed with 2 ts Sugar
1/4 c Apple cider syrup or maple syrup
Vanilla ice cream
In a blender combine eggs, cream, vanilla, melted butter, flour, and salt and blend for 1 minute. Set aside.
In a large non-stick pan over medium heat, add 4 T butter, sugar, apricots, cherries, and brandy or Amaretto and saute 2 to 3 minutes or until fruit is hot.
Grease a 10-inch pie plate with remaining butter and heat in a preheated 375'F oven for 5 minutes. Remove from oven and place hot fruit in plate with a slotted spoon, reserving the juices. Pour blended mixture over fruit, sprinkle top with cinnamon sugar and bake in oven 25 to 30 minutes or until just set. Set aside.
In a small pan over low heat, mix 1/4 C reserved fruit juices with apple cider syrup and gently warm. Makes 1/2 C sauce.
Serve clafoutis warm with a spoonful or two ofwarm apple cider sauce and a scoop of vanilla ice cream. Do not refrigerate. Serves 6 to 8.
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