Apricot Clafoutis

Name: Apricot Clafoutis
Yield: Makes 4 Servings
Ingredients: Brandy or Cognac, 2 teaspoons (optional); Pure vanilla extract, 1 teaspoon; Granulated sugar, 6 tablespoons (3 oz/90 g); Lemon zest, 1 teaspoon finely grated; Milk, ¾ cup (6 fl oz/180 ml), plus 2 tablespoons; Eggs, 2; Powdered (icing) sugar, 2 tablespoons; Salt, 1 pinch; Apricots, 1 lb (500 g), quartered and pitted; Flour, ⅓ cup (2 oz/60 g)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Apricots, 1 lb (500 g), quartered and pitted
Brandy or Cognac,

Dinner
Dessert
Vegetarian

Method

Prepare the baking dishes

Preheat the oven to 350°F(180°C). Butter four 1-cup (8-