It is apricot season here and we have bowls full of them so it is time to get baking.

Originally from the Limousin region of France, clafouti is sort of a cross between a flan and a fruit-filled pancake. This one embraces apricots instead of the traditional cherries, but any fruit can be used, including apples, pears, peaches and plums.

It will puff up dramatically during baking, then collapse; let it cool slightly before serving so you can truly enjoy the flavors.

Leftovers make a delicious breakfast treat.

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
1/2 cup sugar, divided
2 large eggs
1 large egg white 1 cup low-fat milk
2/3 cup all-purpose flour
1/2 teaspoon(s) almond extract
Pinch of salt
1 tablespoon(s) sliced almonds
Confectioners' sugar, for dusting

Directions

Combine apricots and almond liqueur (or orange juice) in a large owl. 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.
Preheat oven to 350°F. Coat a 10-inch round baking dish, such as a ceramic quiche dish, or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain the apricots (reserving syrup) and arrange in the baking dish.
Combine eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Be...