Dried apricots Clafoutis are one of my favorites. If you’ve tried them you’ll understand why. One day I had a few dried apricots in my pantry and then remembered a clafoutis my mom used to make with fresh cherries but I thought to myself, “What if I replaced the cherries with dried apricots?” The result was delicious! Here’s how I made this Dried Apricot Clafoutis:
This Apricot Clafoutis recipe can be enjoyed for breakfast, brunch, or even topped with ice cream as dessert. Made with beautiful, fresh apricots and a simple velvety batter, it is sure to be a crowd pleaser.
If you’ve ever had clafoutis, you know how incredible this simple treat is. If you haven’t tried it, I am so honored to introduce you to your new favorite breakfast/ dessert!
Get ready to impress your friends and family with this recipe. They’ll never have to know it’s simply fresh fruit and a batter whipped up in your blender. Who would’ve thought a dish with such a beautiful French name could be so easy?
What is clafoutis?
In North America we’ll sometimes see this dish spelled “clafouti”. That is because it makes the pronunciation of this french dessert, “kla-foo-tee”, easier in english-speaking countries. While this treat is traditionally made with cherries, it can be made will all sorts of different fruits! These fruits become a clafoutis by being baked with a thin flan-like batter in a buttered dish.
- 1⁄3 cup (2 oz.) golden rasins
- 1⁄2 cup (3 oz.) dried apricots, cut into quarters
- 1⁄2 cup (3 oz.) dried figs, stemmed and cut into quarters
- 1 cup dark rum
- Unsalted butter, for greasing
- 3⁄4 cup (5 1/4 oz.) sugar, plus more for the pan
- 1⁄4 cup unsulphured molasses (not blackstrap)
- 5 large eggs, at room temperature
- 1⁄2 vanilla bean, seeds scraped
- 1 1⁄2 cups (6 3/4 oz.) all-purpose flour
- 1 tsp. kosher salt
- 2 cups half-and-half
- Confectioners’ sugar, to garnish
- Whipped cream, for serving
- In a small bowl, soak the raisins, apricots, and figs in the rum for 24 hours. Alternatively, cover the bowl with plastic wrap and microwave the dried fruit in rum for 2 minutes let cool completely. Drain the fruit from the rum and reserve each in separate bowls.
- Heat the oven to 350°. Grease a 10-inch baking dish with butter then sprinkle with some sugar to coat. In a large bowl, whisk the 3⁄4 cup sugar with the molasses, eggs, and vanilla seeds until smooth. Add the flour and salt and stir until just combined, then whisk in the half-and-half. Pour the custard into the prepared baking dish then sprinkle with the soaked fruit. Bake until the custard is puffed, golden brown, and set, 45 minutes to 1 hour.
- Transfer the baking dish to a rack and let cool for 10 minutes. Dust the clafoutis with confectioners’ sugar then spoon into serving bowls and dollop with whipped cream.
How do I know when my clafoutis is done baking?
Every oven is different! The times that work perfectly for me might not quite do it for your clafoutis. Once it turns golden brown on top, insert a toothpick in the middle of the clafoutis, avoiding any apricots. If it comes out clean, you can take it out of the oven. If there is still some batter sticking to the toothpick, let it cook for 5 minute intervals until the toothpick comes out clean. Make sure to test a different spot in the middle of the clafoutis each time.
How to serve clafoutis
I always dust my clafoutis generously with powdered sugar. It adds the perfect hint of sweetness and looks gorgeous! Use a large knife to cut your clafoutis into pie-shaped slices.
If you’d like, you can serve it with either a dollop of whipped cream or a scoop of vanilla ice cream if you’re serving it for dessert. It is so delicious all on its own as well.
You can prepare your clafoutis batter 1 day ahead of time. Pop it in the oven an hour before you plan on serving it so it has a chance to cool down for 15 minutes. This dessert is best served fresh and warm.
Because of the flan-like filling, this clafoutis still tastes great cold. If you fully bake it a day in advance I would leave the powdered sugar off until right before serving. Whipped cream will work much better with a cold clafoutis than ice cream.
How to store leftovers
Store leftovers either in an airtight container or wrapped well with plastic in the fridge. It will last 3-4 days, and is best if reheated. Zap the clafoutis for 15 second intervals until it’s warm. You can also cover it with foil and bake at 350F for 5-10 minutes, or until warm.
I don’t recommend freezing your clafoutis, either uncooked or cooked, the batter is too delicate for the freezer. The texture will end up being ruined after thawing.