At the Market | Apricots + Apricot & Almond Clafoutis
Alas, stone fruit season has arrived! Plums of all varieties, peaches and apricots too, just sing summer is here. When it comes to apricots, if you have ever purchased them in-store during the off season, chances are you might never pick one up again, unless it is a dried variety; they can often be mealy and barely sweet. Well now is the time to enjoy them in all of their glory -- they are juicy, sweet and can be incorporated in both desserts or savory dishes. One dessert that pairs nicely with stone fruit is a clafoutis, the French dessert that combines basic ingredient like flour, eggs, sugar and milk with your choice of fruit to create a delicious dessert. Here is a version for Apricot Almond Clafoutis, a perfect way to end summer meal.
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APRICOT & ALMOND CLAFOUTIS
1 cup milk
1/2 cup sugar
1 1/2 teaspoons pure almond extract
3 tablespoons salted butter, melted, plus more for the pan
1/2 cup flour
3/4 pound apricots, pits removed, sliced
Powdered sugar for garnish
Directions: Preheat oven to 350 degrees. Generously grease a cake pan with butter, set aside. Place milk in a bowl, add eggs one at a time. Add sugar and almond extract, whisk until combined. Add buttter and stir in flour. Mix until smooth. Pour through a fine sieve and into cake pan, this will remove any clumps of flour. Arrange apricots on top. Bake for 35 to 40 minutes until golden. Let cool slightly until you can place onto a serving dish. Dust with powdered sugar before serving.
Photography & Styling by Alison Engstrom | A special thank you to Alejandro, Ryan and Dink