• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact
  • Subscribe

Kitchen Konfidence logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×

    Home / Recipes / Course / Dessert

    1 Jun 24, 2011 Dessert  |   Jump to Recipe

    Baby Apricot Clafoutis

    Baby Apricot Clafoutis

    This post may contain affiliate links.

    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 ApricotsBaby Apricots

    Baby Apricot Clafoutis

    Baby Apricot Clafoutis

    by Brandon Matzek
    Adapted from here.
    No ratings yet
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

    • 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

    Instructions
     

    • 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.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

     

    Baby Apricots

     

    1
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

    More recipes you may enjoy

    • 2-Ingredient Affogato Recipe (plus variations)
    • Instant Pot Rice Pudding Recipe 2 Ways
    • Coconut Chocolate Chip Cookies
    • Lemon Crinkle Cookies Recipe
    • Facebook
    • Twitter
    • WhatsApp
    • Email

    Categories: Dessert Tags: apricot, custard, eggs, flour, heavy cream, lemon, powdered sugar, rum, sea salt, sugar, vanilla

    Reader Interactions

    Comments

    1. Anonymous says

      June 24, 2011 at 2:26 pm

      I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com  

      Reply
      • Brandon @ Kitchen Konfidence says

        June 24, 2011 at 2:30 pm

        Thanks for suggestion.  I couldn’t imagine a life without eggs though o_O

        Reply
    2. Platanosmangoes says

      June 24, 2011 at 5:11 pm

      It seems that all I have been doing today is catching up on your posts and commenting.    I agree with you about the egg…i cannot live without them…..

      What a beutiful picture of your Clafoutis

      Reply
    3. Terris @ Free Eats says

      June 24, 2011 at 11:58 pm

      Those pictures are absolutely dreamy. The colors of those baby apricots are so beautiful that they look surreal!
      Great recipe and I’m really pleased to have found your blog on Tastespotting. Looking forward to browsing recipes now.

      Reply
      • Brandon @ Kitchen Konfidence says

        July 15, 2011 at 6:17 pm

        Thanks Terris, glad you found Kitchen Konfidence.  Welcome to the family!

        Reply
    4. Averie says

      June 24, 2011 at 7:56 pm

      Brandon, this is sheer perfection!

      I love apricots.  I have made one clafoutis in my life years ago.  Must re-make!!  And it’s so easy looking.

      And BEAUTIFUL pics!  Just stunning. 

      Reply
    5. Anonymous says

      June 25, 2011 at 8:05 am

      This sounds like the most perfect dessert, almost insultingly easy yet you would never be able to tell by just how gorgeous it looks! The apricots are so very cute and im sure taste wonderful but i love the fact the recipe is so versitile, i definitely think i will give it a go thank you 🙂
      Stunning photography also, especially like the kind of imperfect dusting on the first one, lovely!

      Reply
      • Brandon @ Kitchen Konfidence says

        July 15, 2011 at 6:17 pm

        Thank you!  This dessert truly is easy.  Some of my friends gave the recipe a skeptical look.  They didn’t know what a Clafoutis was, so they immediately thought it was some sort of complicated French dessert.  Not true at all!

        Reply
    6. Nancy Buchanan says

      June 26, 2011 at 6:52 pm

      Gorgeous color!!! This is one of my favorite summertime desserts – easy and elegant -what could be better!!

      Reply
      • Brandon @ Kitchen Konfidence says

        July 15, 2011 at 6:14 pm

        This is actually my first clafoutis.  I was surprised at how easy it was.

        Reply
    7. Brian @ A Thought For Food says

      June 26, 2011 at 10:19 pm

      Apricots are one of my favorite fruits… preferably consumed in dessert form.  This clafoutis looks marvelous.  Thank you for sharing!

      Reply
      • Brandon @ Kitchen Konfidence says

        July 15, 2011 at 6:14 pm

        Thanks Brian 🙂

        Reply
    8. [email protected] says

      July 8, 2011 at 2:21 am

      Oh WOW…. gorgeous!! As always!

      Reply
    9. Simone says

      July 10, 2011 at 2:42 pm

      That looks deliicous! I just baked an apricot clafoutis today too but wasn’t too pleased with the outcome as the recipe I used had too much milk in it (I think) but yours looks worth trying!

      Reply
      • Brandon @ Kitchen Konfidence says

        July 15, 2011 at 6:13 pm

        Using heavy cream will definitely add a richness to your clafoutis.  Thanks!

        Reply
    10. Marla Meridith says

      July 11, 2011 at 12:26 pm

      Hi Brandon, this clafoutis looks wonderful! Perfect for summer entertaining.
      We are in our final week of Get Grillin’  – Dessert is the theme and we would love if you submitted up to any 3 recipes (they don’t have to be grilled) to our link up. This one would be perfect! This week we have a Rouxbe Cooking School giveaway. http://su.pr/2YaIiV

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


    Popular Posts

    • Pork Ribs on the Grill
    • Sriracha Aioli Recipe
    • Zucchini Pizza Recipe
    • Jorge’s Green Chilaquiles Recipe

    GET THIS FREE 40-PAGE ECOOKBOOK! SIGN UP BELOW

    ebook cover 2021
    Subscribe Here

    Footer

    ↑ back to top

    Get Social!

    • Facebook
    • Instagram
    • Pinterest

    Quick Links

    • About
    • Contact
    • Privacy Policy
    • Copyright & Licensing
    • Download my E-Book!
    • See All Recipes

    Kitchen Konfidence is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    All Content & Images © 2022 Kitchen Konfidence

    Scroll Up