Thursday, May 17, 2012

Apricot Clafouti with sliced almonds
1C sliced almonds, toasted
2 eggs
4 large yolks
3/4C sugar
1/4C flour
¼  tsp. salt
1C crème fraiche
1C cream
½ tsp. vanilla
3C pitted apricots, sliced (1-½ pounds)
sifted powdered sugar (for dusting)
toasted almond ice cream (optional
Preheat the oven to 350F.  Butter one 9 x 12-inch baking dish. Whisk together the eggs, yolks and sugar until very smooth. Whisk in the flour and salt.  Whisk in the crème fraiche a little at a time and then the cream.  Stir in the vanilla and whisk until smooth.

Place the apricot slices in the prepared dish and pour the batter over the fruit.  Place in the oven and bake until the custard has almost set – about 40 minutes.  Sprinkle with toasted almond slices and continue to bake until it is puffed and golden, about 10 minutes smaller dishes.  Serve warm, lightly dusted with powdered sugar and topped with ice cream.
MAKES:  8 servings

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