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Several days ago, a friend generously graced me with a small bounty of baby apricots. These little things are seriously adorable. No larger than a fat cherry, the baby apricot is sweet, colorful, slightly tart and wonderfully fragrant. Every ounce of my self control was needed to avoid devouring them on the spot. To feature this seasonal treat, I decided to bake them in a clafoutis, a rich, creamy French dessert. Flavored with light rum, lemon zest and vanilla, this warm, comforting Baby Apricot Clafoutis is a versatile dessert that comes together with minimal effort. The batter can easily be made in a blender and used with any fruit you have on hand (regular apricots, cherries, strawberries, figs, raspberries, etc.). Continue reading for the recipe.
Baby Apricot Clafoutis
- 3 cups baby apricots, halved and pitted
- 2 teaspoons light rum, optional
- 2 eggs
- 3/4 cup plus 2 tablespoons heavy cream
- 6 tablespoons granulated sugar
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- Fine grain sea salt
- 1/3 cup all-purpose flour
- Confectioners sugar, for dusting
- Preheat oven to 350°F. Lightly butter an 8-by-8 baking dish and place on a rimmed baking sheet.
- Spread halved apricots out evenly in the bottom of the baking dish and sprinkle with light rum.
- In a blender, combine eggs, heavy cream, granulated sugar, lemon zest, vanilla, fine grain sea salt and flour. Process until smooth and incorporated. Pour the batter over the apricots.
- Bake until the clafoutis is puffy, golden brown on top and firm to the touch (40 - 45 minutes). The center should be completely set. Let the clafoutis cool slightly before serving. Finish with a dusting of confectioners sugar on top.