Ingredients

• 1 pound fresh apricots, (about 8 medium), pitted and cut into wedges
• 1/4 cup almond liqueur, such as amaretto, or orange juice
• 1 lemon
• 1 tablespoon sugar, divided
• 2 large eggs
• 1 large egg white
• 1 cup low-fat milk
• 2/3 cup all-purpose flour
• 1/2 teaspoon almond extract
• Pinch of salt
• 1 tablespoon sliced almonds
• Confectioners’ sugar, for dusting

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Cooking Directions

Step 1

Combine apricots and almond liqueur (or orange juice) in a large bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for at least 1 hour.

Step 2

Preheat oven to 350°F. Coat a 10-inch round baking dish or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain the apricots (reserving the syrup) and arrange in the baking dish.

Step 3

Combine whole eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots; sprinkle with almonds.

Step 4

Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool about 20 minutes. Sprinkle with confectioners’ sugar; serve warm.