Tags
apricots, clafoutis, dessert, fiesta friday, nougat, raspberries
I know, I know, Tuesdays are supposed to be South African recipes. But, today we are making an exception. I made this clafoutis on Sunday and posted a picture on Instagram and Facebook and was immediately inundated by people wanting the recipe. So, I am posting it today and you do not have to wait any longer. Next Tuesday, we will continue with our South African/Rainbow cooking recipes.
Serves 6
Ingredients:
1 tablespoon butter for the dish
5 apricots, halved and pit removed
A handful of raspberries
4 whole eggs plus 2 yolks
200 ml / (3/4 cup plus 2 tablespoons) whole milk
200 ml / (3/4 cup plus 2 tablespoons) cream
1 teaspoon vanilla extract
1 tablespoon Cointreau
160 g / 5 1/2 oz sugar
50 g / 1.7 oz flour
50 g / 1.7 oz almond flour
80 g / 3 oz nougat, cut into tiny pieces
Preparation:
Preheat the oven to 180 C / 360 F
Butter a 26-cm / 10″ dish
Whisk the eggs with the sugar until the mixture lightens in colour, about 3 minutes
Add the vanilla extract, the flour and the almond flour and whisk until smooth and well mixed
Add the milk, cream and Cointreau and beat well
Place the mixture in the refrigerator and allow to rest for 1 hour
Pour the mixture into your dish
Place the apricots, cut side facing up in the dish
Add the raspberries
Sprinkle on the nougat pieces
Bake for about 45 to 50 minutes
Serve warm with crème fraîche or whipped cream
Enjoy!
Mad Dog said:
Delicious!
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nancyruth said:
Beautiful! I like the idea of clafoutis but whenever I make one, it doesn’t impress. Yours looks and sounds spectacular!
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Nadia said:
Do give this one a try, it is so easy and delicious.
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camparigirl said:
I must give clafoutis another chance. This looks amazing but I always find the texture to be underwhelming. Not really custardy but far from cakey and I end up passing it up for meatier pies, cobblers and the like. What are your thoughts? What draws you to it?
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Nadia said:
It is not supposed to be in the least bit cakey. It is a firm custard, similar to a Mexican flan in a way. I think of it like a creme caramel with fruit and obviously no caramel. I love the texture and ease of making at the last minute a dessert.
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tentimestea said:
Clafoutis always excite me (I seem to like that middle-ground between super firm custard and moist cake), but this, with apricots, raspberries, and even nougat is beyond exciting! Beautiful colours and delicious sounding flavours 🙂
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Nadia said:
Thank you. I grew up with this as a stable dessert in my family, made with whichever fruits were in season at the time. The French equivalent of a crumble or pie, I suppose. The nougat was a fun addition.
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Sarah 'n Spice said:
What a gorgeous recipe!
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Nadia said:
Merci. I hope you give it a try.
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Osyth said:
Clafoutis is one of my guilty pleasures but this is like the high priestess of clafoutis! I say this because abricots, raspberries and nougats are amongst my favourite tastes – the things I will hunt out like a truffle pig if I think they may be lurking. I’m flying back to Boston tonight … this is on the menu for the weekend (with the added advantage that obscurely my husband doesn’t like cherries but loves raspberries)
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Nadia said:
Do enjoy it. I really enjoyed this one, the tartness of the apricots was a bonus for me as I love that taste.
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Osyth said:
Moi aussi 🙂
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Nadia said:
Parfait!
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Sandhya said:
Nadia, I love clafoutis and your recipe is giving me the confidence to try making it!
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Nadia said:
Please do try. It is really quite foolproof.
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Sandhya said:
Thanks Nadia. I will!
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Angie | Fiesta Friday said:
Excellent recipe, Nadia! I’m bookmarking this. Thanks for sharing 🙂
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Nadia said:
Merci.
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