Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Apricot Clafoutis

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Apricot Clafoutis Empty Apricot Clafoutis

    Post by Lobo Mon 04 Jul 2016, 5:14 pm

    Apricot Clafoutis Img20l
    Apricot Clafoutis


    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Servings: 4
    This crisp-yet-creamy custard features quartered golden apricots and a splash of brandy. The clafoutis is best served warm, with scoops of vanilla ice cream alongside.

    Ingredients:


    • 2 Tbs. unsalted butter
    • 1 lb. (500 g) apricots, pitted and quartered
    • 2 tsp. brandy or Cognac
    • 2 eggs
    • 3/4 cup (6 fl. oz./180 ml) plus 2 Tbs. whole milk
    • 6 Tbs. (3 oz./90 g) granulated sugar
    • 1 tsp. finely grated lemon zest
    • 1 tsp. vanilla extract
    • Pinch of kosher salt
    • 1/3 cup (2 oz./60 g) all-purpose flour
    • 2 Tbs. confectioners’ sugar

    Directions:

    Preheat an oven to 375°F (190°C). In a 9-inch (23-cm) ovenproof frying pan, melt the butter. Arrange the apricots in an even layer in the bottom of the pan and sprinkle with the brandy.

    In a blender, process the eggs, milk, granulated sugar, lemon zest, vanilla, salt and flour until smooth. Pour the batter over the apricots.

    Bake until the clafoutis is puffed and golden brown, about 45 minutes. Let cool slightly on a wire rack. Dust with confectioners’ sugar and serve immediately. Serves 4.

    Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).

      Current date/time is Tue 19 Mar 2024, 2:10 am