MY COOKBOOK

MY COOKBOOK
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6.8.10

APRICOT CLAFOUTI


I shall not make fruit cobbler again. This one beats any fruit cobbler. The original French recipe is called “cherry clafoutis”. I used apricots; fleshy fruit is picturesque on the plate. Depending on what fruit you have, use liquor that will compliment it. Here I used home made hazelnut liquor. Grand Marnier would also go well with peaches, apricots or with pears. It’s surprising what a punch 3 Tbsp of liquor can give to this dessert.

3 cups apricots
2 Tbsp Fruit Fresh
3 Tbsp liqueur (e.g. Grand Marnier)
4 eggs
1/2 cup sugar
3/4 cup flour
1 Tbsp vanilla
6 Tbsp whipping cream
cooking spray

• Wash the apricots, cut in half and remove the stones.
• Slice and place apricots in a bowl.
• Sprinkle with Fruit Fresh and mix it into the fruit gently.
• Pour the liqueur on the top and let it steep for 30 minutes.
• Beat the egg yolks, salt, sugar and the vanilla until thick.
• Fold in the flour and the whipping cream.
• In a separate bowl beat the eggs until stiff peaks are formed.
• Gently fold in the beaten egg whites into the yolk mixture.
• Prepare a square baking pan with cooking spray.
• Pour in the batter.
• Spread the fruit slices on the top.
• Reserve the remaining liqueur for use later.*
• Bake in 350F oven until golden on the top.
• It will cut nicely; can be served immediately.
• Sprinkle remaining liqueur on the top and serve with whipped cream.

* Don’t add the liqueur that remains in the bowl to the batter.

  

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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