Apricot And Sour Cream Clafoutis

Apricot And Sour Cream Clafoutis


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Canned apricots make a warming and substantial dessert when buried beneath an unusual batter made with fruit juice and sour cream and topped with butter and sugar.

Pat Alburey

Serves: 4 

  • Butter for greasing
  • 1x325 g tin apricot halves in natural juice
  • For the batter
  • 150ml sour cream
  • 1 cup plain flour
  • 2 large eggs
  • ½ cup brown sugar
  • A few drops vanilla essence
  • For the topping
  • 3 teaspoons butter
  • 2 tablespoons brown sugar
  • To serve: crème fraîche or thick cream

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Preheat the oven to 200°C and grease a shallow, ovenproof dish, 25–30cm in diameter.
  2. Drain the canned apricots, reserving 100ml juice, and arrange them, cut side down, in the bottom of the dish.
  3. To make the batter, stir the sour cream into the reserved apricot juice. Place the flour in a separate bowl and make a well in the centre. Add the eggs, sugar and vanilla essence, quickly whisk into the flour to make a smooth paste, then gradually whisk in the apricot juice and sour cream mixture.
  4. Pour the batter over the apricots and bake the clafoutis in the oven for 20 minutes.
  5. Meanwhile, make the topping by blending the butter and sugar together with a fork in a small bowl.
  6. Remove the clafoutis from the oven after 15 minutes and dot the butter and sugar mixture evenly over the top. Return to the oven for the remaining 5 minutes, or until the batter is golden and puffed up.
  7. Serve hot, with crème fraîche or thick cream.


Canned peaches, plums or cherries can be used instead of the apricots.


good source of vitamins A, B group, C and E.


Instead of the topping, sprinkle the clafoutis with icing sugar before serving. Alternatively, sprinkle it with brandy – an apricot-flavoured brandy would be particularly good

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