CHERRY AND APRICOT CLAFOUTIS
Cherries and apricots are both in season together, and combine nicely in many desserts. I use half almond flour and half all-purpose flour in this clafoutis. Serve it warm or at room temperature, and eat leftovers for breakfast.
Provided by Martha Rose Shulman
Categories dessert
Time 1h30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Toss the cherries and apricots with the Kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl. Sift together the all-purpose flour and almond flour.
- Preheat the oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish. Arrange the drained cherries and apricots in the dish.
- In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean or vanilla. Add the salt and the liquid from the cherries and apricots and combine well. Slowly beat in the sifted flours and whisk until smooth. Add the yogurt and combine well. Pour over the fruit, scraping out all of the batter with a rubber spatula.
- Bake in the preheated oven for 40 minutes, until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes.
- Remove from the oven and cool on a rack. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 4 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 21 grams, TransFat 0 grams
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