Well, no matter what you compare food to, in Gordon Ramsay’s case the comparison was a very intimate one, this Ramsay recipe for Baby Apricot Clafoutis is a keeper.
A perfect addition to your Thanksgiving meal, this Baby Apricot Clafoutis is delicious, delectable & just melts completely in your mouth.Â I know, I made it & ate it all last night!Â Enjoy!
- 1/2 cupÂ toasted sliced almondsÂ
- 1 tablespoonÂ all-purpose flourÂ Â
- Pinch of saltÂ
- 1/2 cupÂ granulated sugarÂ
- 2 extra-largeÂ eggsÂ
- 3 extra-largeÂ egg yolks
- 1 cupÂ heavy creamÂ Â
- A little softened butter for greasingÂ
- 12Â ripe medium apricotsÂ Â
- Confectioners’ sugar for dusting
First, grind the almonds to a very fine dust in a coffee grinder or nut mill (it is hard to grind such a small amount of nuts in a food processor). Add the powder into a food processor and blend with the flour and salt, then add the sugar, eggs, yolks, and cream. Blend until smooth and creamy. Pour into a large bowl and refrigerate for 24 hours.
When ready to cook, preheat the oven to 400 F or 200 C.Â Grease six round, straight-sided tartlet molds, 4 inches in diameter, with soft butter.
Halve the apricots and remove the pits. Cut each half in half, then divide among the prepared molds. Sift some confectioners’ sugar over. Pour in the batter, and bake for 12 minutes or until risen and lightly firm.
Cool for a few minutes in the molds, then unmold onto a wire rack using a small metal spatula. Serve warm, dusted with a little more sifted confectioners’ sugar and scoops of ice cream or spoonfuls of crÃ¨me fraÃ®che.