Apricot Flaugnarde Recipe

Apricot Flaugnarde Recipe
Clafouti is a French dessert that consists of black cherries (with pits) covered with an eggy batter that puffs when it’s baked. The end result is somewhere between a custard and pancake, The dessert can be made with different fruits, but according to French experts, technically must be called flaugnarde (pronounced [floɲyaʁd]. Since local fresh apricots are best during mid to late summer, this is the perfect time to prepare Fresh Apricot Flaugnarde.
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This flaugnarde isn’t too sweet, especially when the apricots are a bit tart, so it’s a refreshing summer dessert. It can be served warm or cold, and other summer fruits, such as plums, peaches, or pears, can be substituted. You can also substitute blueberries, raspberries, or blackberries.

8 Servings

1 pound ripe fresh apricots
3 tablespoons sugar

3/4 cup milk
1/4 cup heavy cream
2 eggs
1/3 cup sugar
1/2 cup flour
1/4 teaspoon salt
1 teaspoon vanilla

Cinnamon
Freshly grated nutmeg

Powdered sugar, for dusting
  1. Preheat oven to 350º.
  2. Spray a shallow 10" baking dish with non-stick spray.
  3. Halve the apricots, remove the pits, and slice them into 1/4" thick slices.
  4. Arrange, skin side down, in the prepared dish; sprinkle with the 3 tablespoons sugar.
  5. Measure the milk, cream, eggs, sugar, flour, salt, and vanilla into a blender container; blend a second or two, scrape down the sides, and blend another second.
  6. Pour the mixture over the apricots; sprinkle with a little cinnamon and nutmeg.
  7. Bake 35-40 minutes or until puffed and golden.
  8. Remove from the oven, sprinkle with powdered sugar, and cut into wedges to serve.

Amount Per Serving
Calories 173 Calories from Fat 46
Percent Total Calories From: Fat 27% Protein 9% Carb. 64%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 66 mg
Sodium 103 mg
Total Carbohydrate 28 g
Dietary Fiber 0 g
Sugars 13 g
Protein 4 g

Vitamin A 34% Vitamin C 10% Calcium 0% Iron 4%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.