Monday, July 19, 2010

Clafoutis aux Abricots

Why, oh why? Can someone please tell me why "The Mentalist" Season 2 is not available on Apple TV? I just don't understand! It's driving me crazy! I miss Patrick Jane and his gorgeous smile way too much... What can I have to look forward to all day at work now?
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.
Apricot Clafoutis
(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
  1. 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.
  2. 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.
  3. 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.
  4. Bake the clafoutis until puffed and golden, about 3o minutes. Let cool about 20 minutes. Serve warm or room temperature.
Happy Baking!

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