Apricot Clafoutis

If you ask me, apricot season is far too short.  Here in Colorado if you blink you’ll miss it.  So when I find apricots in the market I never pass them up.  Of course there are always apricots in the grocery stores, hard and bitter rocks that will never ripen to perfection and will ruin any recipe you use them in.  But if I find ripe, local, charmingly bruised apricots in the farmers’ market I buy bags and bags of them.  We eat them by the dozens and anything we don’t eat raw is transformed into a number of seasonal treats.  Perhaps because of their very short season, recipes that centre around apricots have always seemed rather exotic to me, perfumed with the most enticing and seductive spices in the world.  Apricot and Chicken Tagine from Morocco, Apricot Blatjang from South Africa, Indian Apricot Pudding with almonds and cardamom.   Continue reading “Apricot Clafoutis”