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:
Apricot Clafoutis
1 hour
You can have this apricot clafoutis recipe for breakfast, lunch, or even dessert with ice cream on top. It is guaranteed to be a hit because it is made with gorgeous, fresh apricots and a straightforward, velvety batter.
If you’ve ever tried clafoutis, you understand how amazing this straightforward dessert is. I would be pleased to introduce you to your new favorite breakfast or dessert if you haven’t already!
Prepare to wow your family and friends with this dish. They won’t ever need to know that it’s just some batter made from fresh fruit in your blender. Who would have believed a dish with a lovely French name could be so simple?
What is clafoutis?
This dish is frequently spelled “clafouti” in North America. That’s because it makes it simpler for English-speaking countries to pronounce this French dessert, “kla-foo-tee.” Although cherries are the traditional fruit used to make this treat, any fruit can be used! These fruits are baked in a buttered dish with a thin flan-like batter to create a clafoutis.
Ingredients
- 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
GET INGREDIENTS
Instructions
- Put the figs, raisins, and apricots in a small bowl and cover with rum. Soak for 24 hours. Alternately, microwave the dried fruit and rum in a bowl covered with plastic wrap for two minutes, then allow to cool fully. Each fruit should be kept in its own bowl after being drained from the rum.
- the oven to 350 degrees. A 10-inch baking dish should be butter-greased before being dusted with sugar to coat. Whisk the molasses, eggs, and vanilla seeds with the 1/4 cup sugar in a big bowl until everything is well combined. Just blend the flour and salt after adding them; then whisk in the half-and-half. Sprinkle the soaked fruit over the custard once it has been poured into the prepared baking dish. Bake for 45 to 1 hour, or until the custard is puffy, golden brown, and set.
- After moving the baking dish to a rack, wait for 10 minutes for it to cool. Sprinkle confectioners’ sugar over the clafoutis before spooning it into serving bowls and topping it with whipped cream.
How do I know when my clafoutis is done baking?
Each oven is unique! For your clafoutis, the times that are ideal for me might not be quite right. Avoid touching any of the apricots as you place a toothpick in the center of the clafoutis once the top has turned golden brown. You can remove it from the oven if it tests clean. Allow it to cook for an additional 5 minutes at a time if any batter is still clinging to the toothpick. Each time you test the clafoutis, be careful to choose a different location in the center.
How to serve clafoutis
I always liberally sprinkle powdered sugar over my clafoutis. It looks stunning and provides the ideal amount of sweetness. Slice your clafoutis into pies using a broad knife.
If you’re serving it as dessert, you can choose to serve it with either a dollop of whipped cream or a scoop of vanilla ice cream. It is also quite wonderful on its own.
Make ahead
Your clafoutis batter can be made a day in advance. Put it in the oven a half-hour prior to serving so that it has a time to cool for a full 15 minutes. The best way to serve this dish is warm and fresh.
This clafoutis still tastes fantastic cold because of the flan-like filling. I would wait to sprinkle on the powdered sugar if you fully baked it a day in advance. Ice cream won’t go well with a cold clafoutis; whipped cream will.
How to store leftovers
In the refrigerator, place leftovers in an airtight container or tightly wrapped in plastic. It is best reheated and will keep for 3–4 days. Once the clafoutis is warm, zap it for 15 second intervals. Alternatively, you may wrap it in foil and heat it in the oven for 5 to 10 minutes at 350°F.
Your clafoutis should not be frozen, either raw or cooked; the batter is too delicate for the freezer. Thawing will result in the texture being damaged.