Apricot, Honey and Cardamom Clafoutis

Apricot, Honey and Cardamom Clafoutis on Foodie Underground

Apricot season is the best of seasons. I won’t even tell you how much money I spent on apricots last week because it’s embarrassing. But this time of year I want ALL the apricots.

Around this time last year I spent a week in the south of France. You may call it “Provence” but I call it “Apricot Mecca.” Well, at least when it’s apricot season. The markets are full of apricots, and you can snag an entire crate of apricots for less than a round of drinks.

But this year I’m in the big city. Fortunately the farmers of the south are kind enough to send their goods to Paris, which means that while apricots aren’t hyperlocal, they’re in season and from not entirely too far away. Better than a pineapple or a mango, that’s for sure.

Which brings us to the question: what to do with apricots? If you’re asking that question, I challenge you to ask: what can’t you do with apricots? Because seriously, I think you can do almost anything with them.

They’re sweet enough that you can put them in baked goods and cut down on the overall amount of sugar you have to add. They also pair well with savory dishes, and I have been mulling over some version of apricot salsa. Stay tuned.

But in the last couple of weeks it;s an apricot clafoutis that has been the star of the kitchen. Julia Child is of course the wonder child of the clafoutis, the baked French dessert with fruit and an eggy-flan batter.

As I said, apricots are so sweet when you bake them, you really don’t need a lot of extra sugar, and because I’ve been on a quest to cut down on good ole regular sugar, this recipe uses honey instead. The clafoutis whips up quickly, and I highly recommend it for a summer brunch.

Apricot, Honey and Cardamom Clafoutis on Foodie Underground

Apricot, Honey and Cardamom Clafoutis

Ingredients

2 large eggs

1 cup (240 milliliters) soy milk

3 tablespoons honey

1/3 cup (1 1/2 ounces, 43 grams) rice flour

1 teaspoon crushed or ground cardamom

4 to 6 apricots

Preparation:

Preheat the oven to 350°F (175°C).

In a bowl, whisk the eggs until frothy. Add in the milk and honey and whisk until well blended. Whisk in the flour little by little to be sure it doesn’t clump together. Add in the cardamom.

Grease a 9-inch circular baking dish with olive oil (or butter if you want) and pour in the batter.

Cut the apricots into eighths and place evenly into the batter.

Bake at 350°F (175°C) for 45 to 55 minutes, the clafoutis should have puffed up a bit and be a deep golden brown, maybe a little darker around the edges.

Clafoutis is traditionally served warm, but I won’t lie, this is good the next day too.

Enjoy!

Comments 4

  1. Torelli

    What can you use in place of soy milk?

    • Anna Brones

      I’ve used regular milk and rice milk. I would assume that any non-dairy milk will work as well.

  2. Linnea

    Followed the link after enjoying this year’s clafoutis.(thank you!) Do you add the cardamom with the flour?

    • Anna Brones

      Hi Linnea – thanks for reading! How silly of me 🙂 Yes, it goes in with the flour. I have added it to the recipe.

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