Apricot Clafoutis

Apricot Clafoutis

Clafoutis is originally a French dish, from the Limousin area, and was traditionally made with cherries.

We are great ones for using up what we have in the fridge. So with both fresh apricots and eggs needing using up, and wanting to serve something different for our guests that night, this Apricot clafoutis was the answer.

The basic recipe came from "The Dukan Diet Life Plan" book. As usual we modified it a bit.

Apricot Clafoutis

Our version of the recipe:


4 eggs
30 grms almond flour
400 ml skimmed milk
stevia powder
1 t baking powder
8 or 9 apricots


Preheat the oven to 180 deg C
Cut the apricots in half and remove the stones
If the apricots are not very ripe, you can microwave them for about a minute to soften them somewhat.

Beat the eggs, and then beat in the flour, milk, sweetener and baking powder.

Arrange the apricot halves, either in one non-stick baking dish, or 6 or 8 ramekins.
Cover with the egg mixture.

Bake in oven for about 45 mins.
Check to see if done - if not leave a short while longer.
Remove and allow to cool before serving.

Bon Apetit

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