{"id":10530,"date":"2012-06-25T12:02:27","date_gmt":"2012-06-25T10:02:27","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=10530"},"modified":"2013-02-17T20:05:16","modified_gmt":"2013-02-17T19:05:16","slug":"clafoutis-with-apricots-and-almonds","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=10530","title":{"rendered":"Clafoutis with Apricots and Almonds"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"aligncenter size-full wp-image-13283\" alt=\"apricotclafoutisp\" src=\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/06\/apricotclafoutisp.jpg\" width=\"650\" height=\"488\" srcset=\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/06\/apricotclafoutisp.jpg 650w, http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/06\/apricotclafoutisp-420x315.jpg 420w, http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/06\/apricotclafoutisp-624x468.jpg 624w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/><\/p>\n<p style=\"text-align: justify;\">Clafoutis (a cooked custard with fruit, pronounced &#8220;kla-foo-tee&#8221;) is one of the French cuisine classics from the Limousin region, but widely known in the whole country. Since it&#8217;s very easy to prepare, it&#8217;s a typical home cake.\u00a0If not specified in the name, clafoutis contains cherries, but in more than ten years of baking it I have tried it with many different other fruits too. Last weekend was apricot&#8217;s turn. Of course, as a big apricot fan, who particularly appreciates its tanginess, I didn&#8217;t take much risk, but I must warn all those who hate tangy desserts: this version of clafoutis might not be for you. In this cake the fruit plays the main role, so no matter how much sugar is added, the apricot tartness will stay distinct.<\/p>\n<p style=\"text-align: justify;\">Another novelty in this clafoutis was the use of almond milk. I have recently talked with Charles (<a href=\"http:\/\/www.fiveeurofood.com\/\" target=\"_blank\">Five Euro Food<\/a>) about almond butter and \u00a0promised myself to experiment with it. In the meantime I stumbled upon almond milk and was very impatient to use it. This first experiment was highly successful, so thank you, Charles, for this excellent idea. The custard consistency was as good as ever, while the taste was subtler than when cow&#8217;s milk is used. I highly recommend this milk to all the lactose intolerant or simply curious cooks. Almond milk is surprisingly low-calorie, lactose-free of course and smells divinely, so I will keep on experimenting with it in the near future.<\/p>\n<p style=\"text-align: justify;\">TIPS:\u00a0Some clafoutis recipes contain cream and\/or butter. This one doesn&#8217;t and I&#8217;m glad this is the first recipe I accidentally found many years ago, because since then a clafoutis means for me a light and guiltless dessert.<\/p>\n<p style=\"text-align: justify;\">Clafoutis can be served tepid or cold, but I prefer it very cold straight from the fridge.<\/p>\n<p><em>Preparation: 1 hour 15 min<\/em><\/p>\n<p><em>Ingredients (6 portions, I used a 20 cm\/almost 8 inches diameter tart dish):<\/em><\/p>\n<p><em>3 eggs<\/em><\/p>\n<p><em>5 tablespoons sugar (or a smaller amount of sweetener)<\/em><\/p>\n<p><em>5 tablespoons flour<\/em><\/p>\n<p><em>100 ml\/3,5 fl oz milk (I used almond milk, but cow&#8217;s milk is the traditional ingredient)<\/em><\/p>\n<p><em>about 20 medium apricots<\/em><\/p>\n<p><em>3 tablespoons cane sugar<\/em><\/p>\n<p><em>sliced almonds<\/em><\/p>\n<p>Preheat the oven at 180\u00b0C.<\/p>\n<p>Mix the eggs and sugar with a spoon. Add the flour gradually. Pour the milk and mix well.<\/p>\n<p>Grease a baking dish or line it with baking paper.<\/p>\n<p>Cover the bottom with stoned halved apricots (skin side down) and pour the custard over them.<\/p>\n<p>Sprinkle with sliced almonds and cane sugar.<\/p>\n<p>Bake around 45 minutes &#8211; 1 hour until the custard is light golden.<\/p>\n<p>Serve it tepid or put into the fridge and serve it very cold.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Clafoutis (a cooked custard with fruit, pronounced &#8220;kla-foo-tee&#8221;) is one of the French cuisine classics from the Limousin region, but widely known in the whole&hellip;<\/p>\n","protected":false},"author":1,"featured_media":10539,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,55,10,23],"tags":[45],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/10530"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10530"}],"version-history":[{"count":17,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/10530\/revisions"}],"predecessor-version":[{"id":10546,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/10530\/revisions\/10546"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/10539"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10530"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}