Saturday, June 22, 2013

Raspberry-Apricot Flaugnarde


I originally called this a 'clafoutis' when I called the boys to the table this morning - clafoutis's ready! Clafoutis is as easy to make as it is fun to say. Klah-foo-tee! But I realize now that I was incorrect. This is a flaugnarde. 

Clafoutis is a dessert that comes from the Limousin region of France and is made with black cherries; other variations are made with plums, prunes, apples, cranberries or blackberries, but those are called flaugnarde. Since mine is made with raspberries, a flaugnarde it is.

And here's another interesting tidbit, for clafoutis purists, the cherries are baked with their pits intact. Also, I skipped the almonds and subbed Jenn's homemade apricot liqueur for amaretto.

2 C raspberries
4 eggs
3/4 C organic granulated sugar
3/4 C white whole wheat flour
1 C milk
2 T apricot liqueur
powdered sugar for dusting

Preheat the oven to 350F. Butter your baking dish(es). The amounts above gave me one 9" flaugnarde and one 8" flaugnarde. Spoon the raspberries into the bottom of the dish(es).

Whisk the eggs, sugar, and flour together until smooth.

Add the milk and apricot liqueur. Whisk until smooth. Pour over the cherries.

Bake for 45-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will jiggle a bit. That's normal. Place on a wire rack to cool. The flaugnarde will have puffed up quite a bit and will deflate while cooling. When cool dust the flaugnarde  with powdered sugar. Serve at room temperature.

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