Bonjour,
As I have writen I used to spend many of my summer holidays in England with my grand-parents. During that time we would visit my uncle Marcel, my aunt Edna, and my cousin Gary in Llandudno,Wales. We would stay for a week and always would have a great time. Llandudno is a beautiful beach resort and my uncle's house was very close to the ocean. The back yard had a great view of the water, but the best part to me was the three apricot trees and the two apple trees. My aunt was very proud of them. Our job was to collect the fruit and start baking. The dessert that I always baked was a Clafouti aux abricots! Apricot Clafouti. There is nothing better than a pie with fruit picked that day. Enjoy!
Clafouti aux abricots:
4 fresh apricots pitted (cut in halves)
3 Tablespoons sweet butter (melted)
1/4 cup all-purpose flour
3 Tablespoons of milk
3 large eggs
2 Tablespoons sugar
1/4 cup heavy cream
2 Tablespoons of dark rum
2 teaspoons vanilla extract
1 Tablespoon confectioner's sugar
1/4 cup toasted sliced almonds
Oven at 400 degrees. Melt the butter in a 8 inch skillet. Cut the apricots in halves, set aside. In a medium bowl mix the flour, milk, eggs, sugar, heavy cream, 1 Tablespoon of the melted butter (from skillet), rum, vanilla extract, stir well until you have a smooth batter. Pour the batter into the butter left in the skillet and arrange the apricot halves on top (cut side on the bottom of skillet) spacing them evenly. Place the skillet over hight heat for 2 minutes and then transfer it to the oven. Bake for 20 minutes or until lightly browned and puffy. Remove form oven, sprinkle the confectioner's sugar and sprinkle the toasted almonds. Serve at room temperature with whipped cream. C'est tres bon! It's really good!
A bientot! See you next week! Have a great and safe Memorial Weekend!
Serve: 6
©CafeDion 2010
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