A cross between a flan and a fruit-filled pancake,
this refined dessert is both f
ull-bodied and low-fat. So not only can you be rich and thin, you'll have carte blanche to partake in a ménage a trois with apricots and Amaretto.
This fruity romp from Eating Well is amazingly easy to pull off (though I suggest leaving your apron on when using the oven). The secret of its deep, luxurious flavor is fresh apricots lounging in a fragrant bath of almond liqueur for an hour before baking. You might be tempted to join them for a good frolic, but try to control yourself. Let the two lovebirds enjoy some 350-degree alone-time. When they're done and have rested for 20 minutes, you'll be welcomed with open arms. When you need a clafouti call, this one's easy and eager to please.
Active Time: 30 minutes
Total Time: 2 1/2 hours
1 pound fresh apricots, (about 8 medium), pitted and cut into wedges
1/4 cup almond liqueur, such as amaretto, or orange juice
1 tablespoon plus 1/3 cup sugar, divided
2 large eggs
1 large egg white
1 cup low-fat milk (1% is fine)
2/3 cup all-purpose flour
1/2 teaspoon almond extract
Pinch of salt
1 tablespoon sliced almonds
Confectioners' sugar , for dusting
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 stand for at least 1 hour.
Preheat oven to 350°F. Coat a 10-inch round baking dish or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain the apricots (reserving the syrup) and arrange in the baking dish.
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, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots; sprinkle with almonds.
Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool about 20 minutes. Sprinkle with confectioners’ sugar; serve warm.
Per serving: 116 calories; 2 g fat; 37 mg cholesterol