Ingredients Jump to Instructions ↓

  1. 3 larges Eggs

  2. 1 cup Heavy cream

  3. 1 teaspoon Vanilla

  4. 6 tablespoons Sweet butter, melted, plus

  5. 4 1/3 T solid

  6. cup Flour

  7. 1/2 teaspoon Salt

  8. 1/2 cup Sugar

  9. 5 cups Fresh apricots, pitted and halved

  10. 1/2 cup Fresh cherries, pitted and halved

  11. 2 To 3 T brandy or Amaretto

  12. teaspoon Cinnamon mixed with

  13. 2 teaspoons Sugar

  14. 1/4 cup Apple cider syrup or maple syrup

  15. Vanilla ice cream

Instructions Jump to Ingredients ↑

  1. In a blender combine eggs, cream, vanilla, melted butter, flour, and salt and blend for 1 minute. Set aside. In a large non-stick pan over medium heat, add 4 T butter, sugar, apricots, cherries, and brandy or Amaretto and saute 2 to 3 minutes or until fruit is hot. Grease a 10-inch pie plate with remaining butter and heat in a preheated 375'F oven for 5 minutes. Remove from oven and place hot fruit in plate with a slotted spoon, reserving the juices. Pour blended mixture over fruit, sprinkle top with cinnamon sugar and bake in oven 25 to 30 minutes or until just set. Set aside. In a small pan over low heat, mix ¼ C reserved fruit juices with apple cider syrup and gently warm. Makes ½ C sauce. Serve clafoutis warm with a spoonful or two ofwarm apple cider sauce and a scoop of vanilla ice cream. Do not refrigerate. Serves 6 to 8. House Beautiful/June/94 Scanned & fixed by Di & Gary


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