Apricot And Saffron Clafoutis Recipe

This apricot and saffron clafoutis recipe is based on a classic summer French dessert.

During the summer there are many occasions to get together with friends for picnics, barbecues, dinners or even cheeky boozy afternoon teas. An apricot clafoutis is always an easy option for any of these outings, but an apricot and saffron clafoutis is an easy option with a bit of added ooomph. A shot of glamour, if you will. 

Saffron has long been the most expensive spice in the world and in my opinion, it is as it should be. It’s not an every day spice. It’s a spice to say “I love you” with. Paired with the tartness of apricots, this apricot and saffron clafoutis is a real treat for those you love. 

I normally like to use saffron with chicken, either in this basque style chicken or this saffron chicken recipe. 

Apricots in Ireland tend to come from either France or Spain, I recommend using the French ones as they are fleshier and a lot more zingy than their spanish counterpart. 

Ingredients 

• 5 to 10 apricots depending on their size
• 3 large eggs
• 100 g flour
• 60 g sugar
• 300 ml milk
• 1/2 teaspoon baking powder
• 10 strings of saffron

Method

• Preheat the oven to 200 degrees.
• Half and stone the apricots and place them face down in your mould. 
• Mix all the other ingredients together until they’re incorporated fully.
• Pour the batter over the apricots and place in the oven for 30 to 35 min. 
• It’s ready when it’s golden on top. 
• It’s best eaten still a tiny bit warm and straight from the mould.