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

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-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

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Apricot Clafoutis

Share

Lobo
Moderator
Moderator

Posts : 18122
Thanked : 883
Join date : 2013-01-12

Apricot Clafoutis

Post by Lobo on Mon Jul 04, 2016 10:14 pm


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 Sun Dec 11, 2016 6:04 am