Sunday, August 03, 2008
Apricot Clafoutis, with an Estonian twist
Last weekend we managed to buy some really beautiful French apricots at the market. We made a batch of David's Fresh Apricot Ice Cream, and K. made couple of jars of his delicious apricot jam. We still had plenty of apricots left, however, so I decided to make an apricot clafoutis.
Well, it's not a traditional French clafoutis. But it looks similar enough, and the idea is very similar, too. Sprinkle some soft fruit in a buttered dish, pour the batter over and bake. The 'Estonian twist' here is the addition of our much-loved 'kohupiim' or curd cheese (sold as 'farmer's cheese' in the US). It gives the batter some body and a nice tangy flavour. You can use ricotta instead, but add an tablespoon or two of sour cream then as well.
Apricot 'clafoutis' with farmer's cheese
250 g fine curd cheese/farmer's cheese or ricotta
2 large eggs
200 g sour cream
3 Tbsp plain/all-purpose flour
2 Tbsp soft brown sugar
2 tsp vanilla sugar or vanilla extract
a cup of sliced fresh apricots
cinnamon, for dusting
butter for the dish
Wash and drain the apricots, then halve, remove the stones and cut each apricot halve into three slices.
Butter a medium-sized oven dish, scatter apricots in the dish.
Mix farmer's cheese, eggs, sour cream, sugar, vanilla sugar and flour in a bowl, until you've got a uniform batter. Pour over the apricots (or pour the batter in first and then scatter the apricot slices on top - it's up to you).
Dust with some cinnamon and extra sugar, if you wish.
Bake at 180 Centigrade for 45-50 minutes, until the dish is cooked through and it's golden on top.
Serve warm or cool before serving.