Summer is here, which means apricots, plums, peaches and pluots galore. When I worked at Fairview Gardens, I used to bring home box upon box of peaches, which made for the sweetest, juiciest jam I’ve ever tasted.
Apricots, peaches and plums and all of their hybrid combos are ideal for pies, crumbles, slumps and tarts, but why not impress your guests and serve this easy-but-sophisticated French dessert instead? Clafoutis is traditionally made with cherries, but one can easily substitute another stone fruit. A baked layer of eggs, flour and sugar covers a spread of perfect summer fruit. Heaven.
As expected, I’ve lightened up the recipe here, so this isn’t the traditional melange of ingredients. I’m sure you’ll find that the taste is still fabulous and your waist will thank you as well 🙂
7-8 ripe apricots, pitted, halved
3/4 cup sugar
3 eggs + 3/4 cup egg beaters (or 6 eggs total)
1 and 1/3 cup whole wheat pastry flour or all purpose flour
2/3 cup fat free plain yogurt (you can use low-fat, too)
1 tsp. vanilla
1. Preheat the oven to 350 degrees Fahrenheit (170 Celsius). Cover a deep pie pan or rectangular ceramic dish with cooking spray. Line the pan or dish with the apricot halves, placing the cut part face down.
2. In a large bowl, whip together the eggs and sugar until it becomes a foamy, mousse-like mixture. I used a Cuisinart stand mixer with the whip attachment, but you could easily use a hand mixer.
3. Add the yogurt and vanilla extract and whip until well combined.
4. Add the flour into the egg/yogurt mixture a little bit at a time until it is well mixed in.
5. Pour the egg/flour mixture over the apricots in the baking dish and bake until a skewer inserted comes out clean, about 30 minutes.
Serve warm… Delicious with a little bit of whipped cream or vanilla ice cream.