So many apricot recipes calling for fresh apricots really have you make a jam first. What's the point? I wanted a dish where you could see and taste the actual apricot.
What is the difference between clafouti and cobbler? I think the real question is the difference between a clafouti and an oven pancake. There is slightly more sugar and slightly less flour in a clafouti, and it takes almost twice as long to bake. And when you add this amount of fresh fruit, it takes even longer to get it to brown on top. I could have baked this another ten minutes.
(recipe from Real Simple)
Unsalted butter, for the pan
1/3 cup granulated sugar, plus almost as much more for the pan
3/4 pound apricots (about 5), pitted and halved
1/4 cup all purpose flour
1 tsp vanilla extract
3/4 cup half and half
2 eggs, lightly beaten
powdered sugar and/or whipped cream, for serving
- Preheat the oven to 375°F.
- Coat a shallow 8-inch ovenproof round dish with butter and sprinkle lightly with sugar.
- Place the apricots in the dish in a single layer.
- Whisk together the flour, sugar, vanilla, half-and-half, and eggs in a bowl until smooth. Pour over the apricots and bake for 40 to 45 minutes, until puffed and golden. Sprinkle with powdered sugar and serve with whipped cream.