Clafoutis with apricots and peaches
4 servings
60 minutes
The simplest pie from the French Limousin, in which there is practically no flour, and the fruits play the main role.
1
Prepare a baking dish. Brush the inside of the heat-resistant dish with softened butter and sprinkle with flour.
- Butter: 20 g
- Wheat flour: 50 g
2
Cut apricots and peaches in half and remove the pits.
- Apricots: 250 g
- Peaches: 250 g
3
Place a pan with sugar (50 g), water, and lemon juice on low heat. Arrange the apricot and peach halves with the rounded side up. Cover with a lid and simmer for about 3 minutes. Then flip the fruits and repeat the process for another 3 minutes. Remove from heat and let cool in the covered pan.
- Sugar: 200 g
- Lemon: 1 piece
4
Bring milk and vanilla pod to a boil in a saucepan. Remove from heat and let steep for 5 minutes. Add cream and amaretto liqueur to the milk. Whisk eggs, sugar (150 g), and salt in a deep bowl until the mixture triples in volume. Then add flour, followed by the milk infusion with cream and amaretto, and mix.
- Milk: 100 ml
- Vanilla: 1 piece
- Whipped cream: 150 ml
- Amaretto liqueur: 60 ml
- Chicken egg: 4 pieces
- Sugar: 200 g
- Salt: pinch
5
Preheat the oven to 180 degrees. Place the fruit halves in a greased and floured pan, then pour the batter on top. Put it in the oven and bake for 20 minutes. Remove from the oven and let cool slightly before serving.
- Butter: 20 g
- Wheat flour: 50 g