Apricot Sweet Cherry Clafoutis

Course brunch, Dessert

Cuisine French

Keyword apricot, cherry, clafoutis

Prep Time 10

Cook Time 50

Total Time 1 15

Servings servings

Calories 333kcal

Preheat oven to 350 degrees. Butter or grease a medium-size baking dish that is at least 2 inches deep.
Place milk, half and half, sugar, eggs, vanilla, almond extract, salt and flour into a blender. Blend at top speed until mixed and frothy, about a minute or so. You can also whisk in a bowl if you do not have a blender.
1 cup milk, ¼ cup half and half, 1½ cups sugar, 6 eggs, 1 tablespoon vanilla extract, 2 teaspoons almond extract, 1 ½ teaspoon salt, 1 cup flour
Pour the mixture into the buttered dish. Distribute the cherries over the entire batter. Place the apricots into the batter skin side down to form a pattern. You may place cherries into the center of them if you wish.
1 cup sweet cherries, 6 apricots
Slightly push the apricots into the batter if need be, so they are coated with batter.
1 teaspoon lemon zest
Grate the lemon zest over the top. Distribute the 8 tiny squares of butter over the top.
2 tablespoons butter
Place in oven. Bake for 40-50 minutes. Spin half way through. Ovens vary. You are looking for a browned and puffed up top, and when you move the pan back and forth, there is little to no “wiggle”
Allow to cool for about 15 minutes before serving. Best served warm, but can keep leftovers for up to a week in the refrigerator.