Thursday, August 14, 2008
Here is your chance to delight in this classic French dessert. It is simple and lovely and delicious. A dessert for the health and calorie conscious person. The only real issue here in Brazil is finding the apricots at the exact moment of availability and full flavored ripeness. Tropical climes are not friendly to stone fruits. I recall going to my backyard in Santa Cruz, California and picking them fresh and beautiful . . . .
Preparation and cooking time: 45 minutes
12 ripe apricots
1 cup of evaporated milk (unsweetened)
3 tablespoons honey
2 tablespoons flour (1/2 cup)
zest of 1 lemon
Heat oven to 350 degrees F - 180 degrees Celsius or Therm 6.
Butter 6 individual ramequins.
Wash and pat dry the apricots carefully and remove the pits. Put 4 halved apricots into each ramequin.
In a large bowl, mix flour, eggs and then slowly add the evaporated milk.
Peel and grind the zest of the lemon and add it to the preparation along with the honey.
Continue mixing and pour into each ramequin covering the apricots.
Place in a preheated oven for 30 minutes.
The secret in succeeding a clafoutis lies in the cooking time: after 30 minutes, insert a knife insuring that the preparation is still smooth and creamy (not liquid or compact).
Bon appétit !