Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 lb. fresh apricots, pitted and cut into wedges
• 1/4 cup almond liqueur, such as amaretto OR orange juice
• 1 lemon
• 1 Tbsp. PLUS 1/3 cup sugar, divided use
• 2 eggs PLUS 1 egg white
• 1 cup milk
• 2/3 cup all-purpose flour
• 1/2 tsp. almond extract
• pinch of salt
• 1 to 2 Tbsp. sliced almonds
• Granulated or confectioners sugar, for topping

Directions

1. Combine apricot pieces and almond liqueur )or orange juice) in a large bowl.

2. Grate 2 tsp. zest from the lemon and set aside. Juice the lemon and stir 2 tsp. of rthe juice into the apricots. Let stand for 1 hour.

3. Heat oven to 350 degrees. Coat a 10-inch round ceramic baking dish or oval casserole with cooking spray. Sprinkle 1 Tbsp. sugar evenly over the bottom. Drain the apricots (reserving the syrup) and arrange evenly in the baking dish.

4. Combine whole 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, reserved lemon zest and reserved syrup. Whisk well to blend.

5. Pour batter over apricots; sprinkle with almonds. Bake clafouti until puffed and golden, 45 to 55 minutes.

6. To check if done, slide in the tip of a knife if it comes out smoothly and clean, the clafouti is ready. Let cool 20 minutes Sprinkle with sugar. Best wserved wrm

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