Clafoutis à l’abricot

Totally out of season, so it makes it extra special. I buy apricots when they are in season. I then wash them in water with a few drops of lemon, cut them in half and take off the pits. I then sealed them tightly and leave them for use either for desserts or jam. You can use any fruit with this recipe, as long as they are not too juicy. (It would not work for citrus or mango, for instance.)

clafoutis

1- For one kg of fresh apricots, mix in a large bowl: 3 eggs, 2 tablespoons of honey or brown sugar, 1 cup of milk, 4 tablespoons of flour and a pinch of salt.
2- In a large oven baking pan, place the apricots washed, without pit and cut in half, with their round side up. Pour the liquid mix on top.
3- Bake for 45 minutes in a medium oven. Serve cold.
Note: The photo shows a Clafoutis with 2 kg of apricots.

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