Apricot clafouti from The Best Vegetarian Recipes: From Greens To Grains, from Soups To Salads: 200 Bold-Flavored Recipes by Martha Rose Shulman

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Notes about this recipe

  • Eat Your Books

    Can substitute apricot brandy for peach brandy.

  • Zosia on June 12, 2014

    Wonderful flavour but I had execution and textural issues: only 1 1/4lbs of the prepared fruit fit into the recommended pan size; there was an unappealing wet layer of exuded fruit juice at the bottom; the texture was rubbery. There are easy fixes for these problems: place the apricot halves on top of the batter so the juices released during baking have an opportunity to mix into it, and reduce the amount of flour (by half?) to improve the texture. Baking time was 45 minutes in my oven.

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