Apricot and Almond Clafoutis Recipe

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup almond meal
• 1/4 cup sliced almonds
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 6 apricots, halved and pitted
• Confectioners’ sugar, for dusting

Instructions:

1. Preheat your oven to 375F. Butter a 9-inch baking dish.
2. In a large bowl, whisk together flour, sugar and eggs.
3. Add heavy cream and whisk until well combined.
4. Add almond meal, sliced almonds, vanilla extract and almond extract, and whisk again.
5. Arrange the apricot halves in the bottom of the prepared dish.
6. Pour the batter over the apricots. Make sure they’re completely submerged in the batter.
7. Bake for 35-40 minutes or until the clafoutis is golden brown and set in the center.
8. Let the clafoutis cool for few minutes before dusting with confectioners’ sugar.

Serving Suggestions:

Serve warm or at room temperature with a dollop of whipped cream or vanilla ice cream on top. The clafoutis can be stored in the refrigerator for up to 2 days.