I am not the one to cook fruit into anything. Fruit should be consumed raw and preferably right off the tree or bush or plant. But in this day and age, only few have this luxury. Most of us ‘pick’ their fruit in the grocery store. And when some fruit look so appetizing that you are tempted to buy in bulk. And then you don’t get to eat them in time and before you know it, they are beginning to look a little tired… So, what do you do to save them and save the money you spent on this precious fruit? I decided to try a clafoutis. Although traditionally made with cherries, and milk, I decided to give it a little Bulgarian twist and add yoghourt to the batter, in an effort to add some more tanginess to complement the apricots. As I made the dessert and took it out of the oven, I went to get my camera to take a picture for this blog post, but by the time I got back, it was too late! All my little and big men have smelled the deliciousness and this is what I found.
Here is my quick recipe
You will need:
A Mixer – I love my Kitchen Aid stand mixer! Mostly because I can put things in it and walk away for a minute or two, doing something else, while it is doing its job.
Measuring cups – My favorite are a set of stainless steel cups from 1 cup to 1/2 of teaspoon beautiful set I got at Bed Bath and Beyond.
1 cup plain Bulgarian yoghurt
6 tablespoons melted butter
2 cups flour
1 cup sugar
2 teaspoons baking powder
vanilla essence (1 teaspoon if liquid or 1 package if powdered)
1 lb apricots
2 tablespoons of coconut oil
2 tablespoons of brown sugar
In the Kitchen Aid mixer, add the egg whites with 1/2 of the cup of brown sugar and the vanilla. Place the mixer first on 2 for a minute and then gradually increase until the egg whites look like snow. Scoop them out in a bowl and set them aside
In the same bowl, no need to rinse, add the egg yolks and the sugar and start the mixer on 2-3. Sift the flour mixed with the baking powder in a bowl and add the mixture gradually to the mixer while the the yolks are being beaten. Add the yoghourt too.
When it looks like everything is well incorporated and the batter thickens, stop the mixer, lift it, so it opens the bowl and mix in the egg white snow with a rubber spatula.
Grease a rectangular ovenproof glass pan with the coconut oil and pour the batter in. Arrange the pitted halved apricots into the batter and cover with the last table spoons of brown sugar.
Bake in a preheated oven at 350F for about 30 minutes.
To make sure it’s baked well, take a tooth pick and poke the batter. If the tooth pick comes out clean, the clafoutis is ready.
Serve with whipped cream, or in my case just leave the dessert unattended for a few minutes…