Peach and apricot clafoutis

    55 min

    This recipe for the classic French clafoutis is a delight, very simple to do, the fruits melt in your mouth. Add a scoop of vanilla ice cream and serve while still warm. If in season, use fresh fruit rather than tinned!

    13 people made this

    Serves: 4 

    • 1 (227g) tin peach halves in syrup
    • 1 (227g) tin apricot halves in syrup
    • 80g plain flour
    • 200ml milk
    • 2 eggs
    • a pinch of salt
    • 50g caster sugar
    • a pinch of cinnamon
    • flaked almonds for decoration

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4 and lightly butter a 23cm round baking tin or pie dish.
    2. Drain tinned peaches and apricots and lay drained fruit halves on kitchen paper to absorb remaining liquids.
    3. In a medium bowl combine flour, milk, eggs, salt, sugar and cinnamon and mix well into consistency of a smooth paste.
    4. Place drained fruit in prepared tin, flat side down, and cover with batter.
    5. Bake in preheated oven for about 45 minutes or until lightly browned. Remove from oven, sprinkle with almonds and let cool. Serve warm with a scoop of vanilla ice cream.

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