Recipe

Apricot clafoutis

Apricot recipe, Valais, Switzerland.

Preparation

  1. Preheat the oven to 200 °C.
  2. Cut the apricots in half and remove the stones. Mix the fruit with 25g of sugar and set aside.
  3. Mix the remaining sugar, flour, a pinch of salt, eggs, vanilla extract and milk together until smooth.
  4. Butter the mould and line it with the apricots. Pour over the extracted juice and cover the fruit with the batter.
  5. Bake in the oven for 50 minutes.

 

Recipe: Christelle Fontannaz, Les bons plans de Chris

Apricot recipe, Valais, Switzerland. Preheat the oven to 200 °C. Cut the apricots in half and remove the stones. Mix the fruit with 25g of sugar and set aside. Mix the remaining sugar, flour, a pinch of salt, eggs, vanilla extract and milk together until smooth. Butter the mould and line it with the apricots. Pour over the extracted juice and cover the fruit with the batter. Bake in the oven for 50 minutes.