Ingredients Jump to Instructions ↓

  1. 1 pound fresh apricots , (about 8 medium), pitted and cut into wedges

  2. 1/4 cup almond liqueur, such as amaretto, or orange juice

  3. 1 lemon

  4. 1 tablespoon plus 1/3 cup sugar, divided

  5. 2 large eggs

  6. 1 large egg white

  7. 1 cup low-fat milk

  8. 2/3 cup all-purpose flour

  9. 1/2 teaspoon almond extract

  10. Pinch of salt

  11. 1 tablespoon sliced almonds

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Instructions Jump to Ingredients ↑

  1. Combine apricots and almond liqueur (or orange juice) in a large bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for at least 1 hour.

  2. Preheat oven to 350°F. Coat a 10-inch round baking dish or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain the apricots (reserving the syrup) and arrange in the baking dish.

  3. Combine whole eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots; sprinkle with almonds.

  4. Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool about 20 minutes. Sprinkle with confectioners’ sugar; serve warm.


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