Apricot Clafoutis
8 large eggs, separated
3/4 cup sugar
1 Tbsp vanilla extract
3/4 cups all purpose flour
2 cups heavy cream
1 tsp salt
3 lbs apricots, washed, pitted and quartered
Zest of one lemon
Preheat the oven to 350F.
In the bowl of a stand mixer, beat the egg yolks and sugar on med-high speed until white and a ribbon forms.
Add the flour, vanilla extract and heavy cream. Mix until well blended, scraping the sides of the bowl with a rubber spatula.
Butter and sugar a large baking dish.
Spread the fruits on the bottom of the dish. Pour the cream mixture over the fruits. Sprinkle with sugar and small butter pieces.
Bake for about one hour.
