Clafoutis with Apricots (or Peaches)

The apricot or peach clafoutis combines the comforting sweetness of fruit in syrup with the creamy smoothness of condensed milk, creating a tender cake with a slightly fluffy texture.
baked
cake
dessert
vegetarian
Ingredients
Servings
6
Measurement units

Batter

  • 12 apricots or peaches in syrup (or 8)
  • 100 grsapricots or peaches in syrup (a jar of the already candied fruit)
  • 100 mlcondensed milk
  • 2 35% cream
  • 2 culleradesduck eggs
  • 1 culleradaCornstarch
  • vanilla extract

Fruit in syrup (if making it ourselves)

  • 12 apricots or peaches
  • 1 litrebottled water
  • 500 grswhite sugar
  • 1 lemon (the juice)
  • 1 vanilla pod
Nutritional Information

Per serving

Calculated for 6 servings

Calories
469 kcal
Protein
6.1 g
Fat
9.9 g
Carbohydrates
93.6 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Fill a medium pot with 1 liter of water, 200 g of sugar, the juice of one lemon, and a vanilla pod split in half. Place the pot over medium-high heat and allow it to come to a boil, stirring occasionally to ensure the sugar completely dissolves.
  2. While waiting for the water to boil, carefully peel the peaches, removing the skin but leaving them whole. Set the peaches aside in a separate bowl.
  3. Once the water begins to boil, carefully add the whole peaches to the pot. Reduce the heat to medium to maintain a gentle simmer.
  4. Let the peaches cook for about 30 minutes. The cooking time may vary depending on the ripeness of the peaches; ensure they become tender but do not fall apart.
  5. Turn off the heat and let the peaches macerate in the syrup at room temperature overnight. To prevent them from drying out, cover them with a piece of parchment paper so that it touches the fruit.
  6. The next day, carefully drain the candied fruit and cut each of the peaches into two halves.
  7. Place the peach halves at the bottom of the mold, with the cut side facing up.
  8. In a large bowl, add the ingredients for the batter: 400 ml of condensed milk, 200 ml of liquid cream, 4 eggs, 40 g of cornstarch, one teaspoon of vanilla extract, and a pinch of salt. Stir well with a whisk until everything is well integrated.
  9. Fill the mold with the batter mixture, completely covering the peach halves at the bottom.
  10. Sprinkle the crushed almonds evenly on top.
  11. Preheat the oven to 200 °C and bake au gratin for about 10-15 minutes or until the clafoutis is golden to taste.
Recommendations & Tricks
  • Use a rigid, non-springform tin (the batter is very liquid).
Original recipe
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    Clafoutis with Apricots (or Peaches) | The Catalan Table