Traditionally from the Limousin region in southwest France, almond custard-based claufoutis is traditionally made with cherries. However, other stone fruits, such as apricots, peaches, nectarines and plums can be used. When made with these fruits the dish is correctly known as a flaugnarde. This apricot one is scented with lemon and has a beautiful creamy texture – one serve will never be enough!
- 500 g firm, ripe apricots
- 1 tbsp brandy or dessert wine
- 110 g (½ cup) caster sugar
- 75 g (¾ cup) almond meal
- 125 ml (½ cup) milk
- 125 ml (½ cup) pouring cream
- 3 eggs, at room temperature
- 1½ tsp natural vanilla essence or extract
- 1 lemon, zest finely grated
- 2 tbsp plain flour
- thick cream or vanilla ice-cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C (160°C fan-forced).
Halve the apricots and remove the stones. Arrange in a 24 cm (base measurement) ceramic quiche dish or a shallow 1.5 litre (6 cup) ovenproof dish. Sprinkle with the brandy or dessert wine and 1 tbsp of the caster sugar. Set aside while making the custard.
Process the remaining sugar, almond meal, milk, cream, eggs, vanilla and lemon zest in a food processor until well combined. Add the flour and process until just combined. Pour evenly over the apricots.
Bake in preheated oven for 35 minutes or until the custard is just set in the centre. Serve warm or at room temperature with cream or ice-cream.
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Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.
For more recipes, view our online column, Bakeproof: Stone fruit.