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This tender apricot rosemary clafoutis delivers the creamy comfort of a classic French dessert with a sunny twist from ripe apricots and a gentle herbal note. It is my go-to for summer dinner parties since it is equal parts homey and elegant and comes together quickly.
I first baked this clafoutis on a whim for a rooftop picnic and every time I make it now I am transported right back to that golden evening with friends savoring every bite
Ingredients
- Apricots: fresh and ripe give bursts of tart sweetness and turn jammy while baking so seek out fruit that gives slightly when pressed
- Large eggs: create the creamy custard texture try to use pasture raised eggs for richer color and flavor
- Milk: brings smoothness and moisture choose whole milk for best results or your favorite dairy alternative
- Granulated sugar: offers balanced sweetness and caramelizes the top as it bakes
- Vanilla extract: adds warmth and rounds out the flavors pure vanilla makes a difference here
- All purpose flour: helps the custard hold together sift it first for a silky batter and opt for fresh flour
- Salt: a small pinch sharpens all the other flavors
- Fresh rosemary: gives a subtle herby lift without overpowering chopping it finely disperses the aroma evenly
Step by Step Instructions
- Prepare the Oven and Dish:
- Preheat your oven to a steady 180 Celsius or 350 Fahrenheit and generously grease a nine inch pie dish with butter to prevent sticking
- Mix the Wet Ingredients:
- In a roomy mixing bowl whisk the eggs thoroughly with the milk sugar vanilla and salt until everything dissolves and has a uniform pale consistency
- Add Flour and Herbs:
- Gradually sift flour into your wet base whisking well to eliminate lumps and working in the chopped rosemary until evenly in the batter
- Layer Apricots and Batter:
- Pour half the batter into your prepared baking dish to coat the bottom then gently arrange apricot halves cut side up across the layer for even fruit in every bite
- Finish with Remaining Batter:
- Carefully pour the rest of the batter over the apricots nudging them as needed to ensure they peek through the custard
- Bake to Perfection:
- Place the dish in the center of your preheated oven and bake for thirty to thirty five minutes until the clafoutis is puffed golden and a knife inserted comes out clean
- Cool and Serve:
- Remove from the oven and let rest for at least ten minutes so the dessert sets slightly then serve warm or at room temperature optionally sprinkled with powdered sugar
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I always look forward to using rosemary from my own little balcony garden because its scent fills the kitchen and reminds me of summer visits to my grandmother who always tucked a sprig into her desserts
Storage Tips
Clafoutis is best eaten within a day while the custard is soft and creamy but leftovers can be kept covered in the fridge for up to two days The texture will firm up when chilled and a quick zap in the microwave or a few minutes at low oven temperature brings back that fresh baked warmth
Ingredient Substitutions
If apricots are not available ripe plums peaches or the classic black cherries work beautifully Swap rosemary with lemon thyme for a gentle citrus herbal note and almond extract can replace vanilla for a nutty variation Use a lactose free milk or plant based milk for a dairy free adaptation but the custard will be a bit less rich
Serving Suggestions
Dust with powdered sugar for a simple finish For a touch of luxury a dollop of whipped cream or a big scoop of real vanilla ice cream go perfectly as both toppings melt deliciously into each warm slice It is also lovely at room temperature for picnics or brunch
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Cultural Context
Clafoutis originated in the Limousin region of France and was traditionally made with black cherries baked in a shallow dish creating a rustic dessert somewhere between flan and cake This apricot and rosemary variation puts a summer spin on the classic but stays true to the simple country comfort that makes clafoutis so beloved
Recipe FAQs
- → Can I use other fruits instead of apricots?
Yes, you can substitute cherries, plums, or peaches for apricots to vary the flavor and texture.
- → Is it best served warm or cold?
This dessert tastes wonderful both warm and at room temperature. Serve according to your preference.
- → What can I pair with this dish?
Vanilla ice cream or fresh whipped cream add extra indulgence alongside the custard and fruit.
- → How do I know when it’s fully baked?
The top should be golden brown and puffed. Insert a knife; it should come out mostly clean from the center.
- → Is this suitable for gluten-free diets?
You can use a gluten-free all-purpose flour blend as a substitute to accommodate gluten restrictions.