I know I must have kept you on the edge of your seats wondering what I was going to make to feature apricots after my Seasonal Spotlights post (I’d better be careful or Seasonal Spotlights might just turn into a series 😉 ). Well, you didn’t need to wait long for my desserty rendition made from the tart and juicy stone fruit. Behold: the Apricot Flaugnarde.
I know this is a little different from the typical Memorial Day post as it is neither a finger food nor meat to be grilled. But please, just hear me out.I would argue that any recipe is a great Memorial Day recipe provided that it is a) reasonably fast to make because hanging out with friends and family should be priority #1 and b) ideally transportable for the inevitable potluck or backyard cook out. Conveniently this recipe fits the bill- it is fast, easy, foolproof, and one of the best desserts I’ve had in a long, long time.
I had a dinner part not too long ago where this dessert was featured and it was an instant hit. Just dust a little powdered sugar on the flaugnarde just before serving, and Voila! Dessert perfection.
(It may or may not have been consumed within 15 minutes flat). Next- to answer the questions I suspect many of you are wondering about- a flaugnarde is just a fancy French term for a type of pastry that’s half way between a cake and a custard. In England this might be considered a type of pudding. It’s essentially the same method and batter recipe one would use for clafoutis– a combination of eggs, milk, sugar, and just a little bit of flour. However, while clafoutis would only ever be made with cherries, flaugnardes can made using whatever fruit you have handy. And the apricots were handy and abounding, my friends. And of course I couldn’t help myself when I tasted the batter and decided that it could only be improved with the addition of a little (er… maybe more like a lot of) rye whiskey. You could use bourbon as well. Or brandy would probably taste good too.
Worst case scenario if you don’t have access to liquor you might have to make do with just using vanilla. I’m sure it will still be tasty.So Happy Memorial Day and I hope you have an amazing weekend. I’m off on another airplane headed back to Michigan to celebrate a wedding of some close friends. I’m enjoying the type of irony that exists in me leaving a chilly San Diego to travel to a hot and humid Michigan. All I can say is, Lake Michigan here I come!
See you when I return 🙂
- 7 apricots halved, and pits removed.
- ¾ cup whole milk
- ¼ cup heavy cream
- ¼ teaspoon pure vanilla extract
- 3 tablespoons rye whiskey
- 3 large eggs
- ½ cup sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- Powder sugar for dusting
- Butter a 10 inch round quiche dish or pie plate.
- Preheat the oven to 375 degrees.
- Place the apricot halves in a circular pattern in the buttered baking dish and set aside.
- In a medium mixing bowl whisk together milk, heavy cream, vanilla, whiskey, and eggs.
- Add salt and flour and whisk to remove any lumps.
- Gently pour the batter around the apricot halves and then carefully place baking dish in the oven.
- Bake for 30-35 minutes or until the flaugnarde is puffed and lightly golden on the edges.
- Cool to room temperature and dust with powdered sugar before serving.