To make myself feel a little better, I decided to buy some fresh apricots and make some mini clafoutis, and they helped....a little bit. :) Here is a superbly delicious recipe for Apricot Clafoutis, a dessert that can be easily dressed up by making individual portions or dressed down by tossing it all into one large, homey pan.
(adapted from Eating Well)
- 6 apricots, pitted and cut into wedges
- 1 teaspoon Grand Marnier
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 2 tablespoons sugar (plus more for sprinkling)
- 1 small egg
- 1/3 cup nonfat milk
- 1 tablespoon + 1 teaspoon all-purpose flour
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Combine apricots and Grand Marnier in a large bowl. Grate zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for at least 1 hour.
- Preheat oven to 350°F. Coat 3 small ramequins with cooking spray. Sprinkle about 1/2 teaspoon sugar evenly over the bottom of each. Drain the apricots (reserving the syrup) and arrange in the baking dish.
- Combine egg and the sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, vanilla extract, salt, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots.
- Bake the clafoutis until puffed and golden, about 3o minutes. Let cool about 20 minutes. Serve warm or room temperature.