West Coast Apricot & Almonds Cobbler
  • Cooking Time: 3
  • Servings: 12
  • Preparation Time: 20
  • 1 pound fresh apricots, pitted and cut into wedges
  • 1/4 cup almond liqueur, such as Amaretto
  • 1 lemon
  • 1 tablespoon sugar, PLUS
  • 1/3 cup sugar
  • 2 large eggs
  • 1 large egg white
  • 1 cup milk
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon almond extract
  • 1 pinch salt
  • 1 tablespoon sliced almonds
  • confectioners' sugar, for dusting
  1. Combine apricots and almond liqueur (or orange juice) in a large bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let macerate for at least 1 hour.
  2. Preheat oven to 350 degrees F. Coat a 10-inch round baking dish, such as a ceramic quiche dish, or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain apricots (reserving syrup) and arrange in the baking dish.
  3. Combine eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots; sprinkle with almonds.
  4. Bake the clafoutis until puffed and golden, 45 to 55 minutes. Let cool for about 20 minutes. Sprinkle with confectioners' sugar and serve warm.
The combination of Apricots and Almonds, is a wonderful flavor.