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Nutrition Facts
Serving Size 1 (336g) Recipe makes 2 servings
Calories 256
Calories from Fat 50		(19%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 115mg		38%
Sodium 70mg		2%
Potassium 446mg		12%
Total Carbohydrate 45.0g		14%
	Dietary Fiber 2.6g	10%
	Sugars 29.6g
Protein 8.3g		16%
detailed view... how is this calculated?

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Apricot Clafouti

Recipe #62556 | 40 min | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: evelyn/athens
May 19, 2003

A simple dessert that you can prep in a couple of minutes. Pop it into the oven during dinner and it'll be ready before you are!

SERVES 2 (change servings and units)

Ingredients

1/2 cup milk, plus
1 tablespoon milk
1 large egg
1 1/2 tablespoons cognac
3 tablespoons sugar
3 1/2 tablespoons all-purpose flour
1/2 lb apricot, fresh or canned,sliced ¼ inch thick (if using canned, drain first)
icing sugar

Directions

1
With a whisk, blend milk, egg, Cognac and sugar until combined.
2
Add flour and blend until smooth.
3
Preheat oven to 350 degrees F.
4
Arrange apricots in a buttered 3 cup shallow baking dish (I use a quiche dish).
5
Pour custard mixture over and bake for 30-35 minutes or until golden and puffed.
6
Let cool for 5 minutes.
7
Dust with icing sugar and serve warm.

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Featured Reviews for This Recipe

From: Debber

On Aug 29, 2007

We have an abundance of peaches right now, so I used those instead of apricots. Very flavorful! The custard wasn't quite what I was expecting, but tasty none-the-less. We had ours with a small scoop of vanilla ice cream. Very nice!

1 person found this review helpful

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From: phosman646

On Mar 6, 2007

Made just as recipe calls for..even went and bought cognac..and had a glass while it baked..lol..this was super..will make again..Thanks

1 person found this review helpful

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From: Nose

On Oct 30, 2004

I made this this past summer and it was really good. (I wasn't a member then so I didn't review it then). I didn't have cognac, so I think I used about a teaspoon of vanilla extract instead. The batter is just sweet enough to go with the sweet-tartness of the apricots, and this tasted really light and fresh and perfect for summer.

4 people found this review helpful

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From: Roosie

On Aug 5, 2004

Really tasty and so simple! We used fresh apricots that have been sitting around, not ripening properly for some reason. This was perfect for them. I added an extra 1/2 tbs sugar, because I was worried that they would be tart. I followed the recipe exactly, using organic whole milk and a lovely 30 year old cognac. This has a wonderful light but rich flavor. BF and I polished this off quickly between us, so I would agree with the 2 serving size, although I think you could probably stretch this further if you served with, say, ice cream, on the side. I baked this in a deep-dish 9" pie pan, but the clafouti was rather thin in the end. The flavors in this are terrific- it tastes so rich, although it is not bad for you at all! Thank you for posting- this was delicious!

4 people found this review helpful

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