Eve's recipe

Recipe ~ Apricot and rosemary clafoutis 🌞 🌱

A dessert that smells like summer.

July 31, 2026Recipe

Oven: 180 °C
Cooking: 35 to 40 min

Ingredients

For the mold

30 gbutter
50 gbreadcrumbs
30 gsugar

For the clafoutis

400 gabricots
25 clliquid cream
25 clwhole milk
2œufs + 2 jaunes
2 sachetssucre vanillé
150 gsucre semoule
1 pinchsalt
2 branchesromarin
Maïzena

Preparation

Preheat the oven to 180°C (350°F).
Boil the milk in a saucepan – off the heat, add the rosemary and let it infuse.
Pit the apricots and arrange them in a greased mold sprinkled with sugar and breadcrumbs.
In a bowl, mix the cornflour, sugars and salt.
Add the whole eggs and the beaten yolks.
Stir in the cream and the strained infused milk
Mix well. Blend everything for about ten seconds until you obtain a smooth paste.
Pour this mixture over the apricots.
Cook for 35 to 40 minutes
Serve warm.

A person with pink fingernails is handling apricots in a wooden crate and a grey dish.

Home tips

Ten minutes before the end of baking, sprinkle a little sugar on top of the cake and brown it.
For an original taste, replace the cornflour with chestnut flour.
Never refrigerate your clafoutis!

A wooden crate filled with ripe apricots placed on a stone wall under fig leaves.

A tattooed person butters a brown pie dish on a dark table.

A person with pink fingernails handles apricots between a wooden basket and a glass dish.

A person sorts ripe apricots into a rustic wooden crate.

All the photos9 photos

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