Apricot Fruit and Chamomile Infused Custard Clafoutis
Bake up this dreamy combination of apricots and chamomile into a custardy, fruit filled dessert for a cozy ending on a summer night. Slightly tart apricots, turn silky and sweet when mixed with herbal chamomile in this sleepy night sweet.
I love baking up a clafoutis, a simple, eggy French country dessert. The ingredient list is short and simple, and the result is always a delicious and not too heavy, fruit filled, freshly baked dessert. I had an abundance of ripened ( bordering on overly so) apricots on hand after mixing up my Apricot Vinegar, I knew I needed to use up them quickly. Despite the heat of the summer (late June) I wanted to feel cozy, an idea normally associated with the cooler months of October thru February here in the Hudson Valley. I mixed up this chamomile and apricot dessert with a dreamy, star filled evening in mind.

Herbal tea is a unique ingredient to use in the kitchen. Chamomile tea is used to calm and relax the mind and body, and is commonly used in bedtime tea herbal blends. Infusing the apricot clafoutis with tea created a satisfying, ending to the night. This flan-like dessert is delicious served straight from the oven, or enjoyed cold from the fridge the next day.
I love a clafoutis for a simple dessert. Clafoutis is a simple French Country Dessert usually made with cherries. I make several of these custardy bakes a year with whatever fresh fruit I have on hand. This simple “dump cake” forms its own bottom and top crusts as it bakes and features a pudding like textured fruit filling. Make this recipe using a good quality flour, I use King Arthur All Purpose Flour in all of my recipes. This homemade sweet is true country cooking and is easy to throw together. The bake will sag a little as it cools, but don’t mind the deflated state of your clafoutis, it still tastes delicious.
A Dreamy Ending to a Midsummer Night…

Infusing the base milk for this dessert with chamomile tea created a flavor base for the pungent, tartly sweet apricot fruits. I sliced the apricots small, before spreading them into the mixed batter. This dessert satisfied the two things I was craving at the moment, a sweet ending to my day and something homemade and cozy, yet lite enough for the heat of a summer evening. I finished the apricot clafoutis with a traditional dusting of powdered sugar. Clafoutis isn’t necessarily a sweet, stick to your teeth baked treat, but the extra sprinkling of sugar at the end, brings it pretty close.
Yummy! Do you mind if I reblog? This one will get attention. 🙂
Ofcourse, I would love that! Thank you