Cherry and Apricot Clafoutis
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound ripe cherries, stemmed and pitted
- ¾pound ripe apricots, halved and pitted
- 2tablespoons Kirsch
- 6tablespoons sugar
- ⅓cup (40 grams) unbleached all-purpose flour
- ⅓cup (35 grams) almond flour
- 3eggs
- 1vanilla bean, scraped, or 1 teaspoon vanilla
- Pinch of salt
- ⅔cup low-fat yogurt
Nutritional analysis per serving (8 servings)
173 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 6 grams protein; 56 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
Remove from the oven and cool on a rack. Serve warm or at room temperature.
- Advance preparation: If you're making this for a dinner, you can make it several hours ahead. The leftovers will keep for about 3 days in the refrigerator.
Private Notes
Comments
Push a drinking straw through the cherries to perfectly pit them and leave you with a whole, pitted cherry. A sturdy straw, such as one from Starbucks, works particularly well.
Why are people struggling pitting cherries? Buy a cherry pitter. It will open up entire worlds of cooking.
This was good and was not difficult, though it takes some time to pit the cherries (but you get a nice break afterwards while the fruit soaks). I had to use the extra 5 minutes of baking time, and it probably could have used a few minutes more. Mine looked just like the picture, but tasting it I felt that the fruit-to-cake ratio was off. Next time I would use about 75% of the specified amount of fruit.
Contrary to the photo, apricots in baked dishes look nicer when placed cut side down, so you get nice orange globes across the surface.
I used regular all purpose flour and a mix of cherries, apricots, and peaches because that’s what I had on hand. I also used almond extract in place of Kirsch. With sweetened whipped cream it was a hit with kids and adults alike.
This was a little disappointing. Could be I overbaked it, but I followed the directions exactly and the custard part came out a little tough. The fruits were delicious. Next time I will go back to Julia Child’s classic recipe.
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