More Desserts by Jacques Pépin Lightly oil an 8-by-8-inch baking dish. Line the dish with a sheet of wax paper that extends 4 inches beyond the rim. Strain the apricot syrup from the can into a saucepan; reserve the apricots. Add the dried apricots to the saucepan and bring to a boil.
I like to serve mine with a tablespoon of clotted cream which is very thick and high in fat. Just for comparison, butter contains about 80% fat, heavy whipping cream about 40% fat, and clotted cream contains about 60% fat. Apart from clotted cream, these clafoutis pair well with whipped cream, creme fraiche, full-fat yogurt or coconut cream.
Apart from clotted cream, these clafoutis pair well with whipped cream, creme fraiche, full-fat yogurt or coconut cream. Just remember that this is a keto dessert, so try to resist the urge to make it every night if you want to lose weight :-)
Stir the gelatin into the apricot puree. Scrape the mixture into the prepared dish and smooth the surface. Let cool to room temperature, then cover with plastic wrap and refrigerate overnight. Just before serving, unmold the apricot pâte de fruit onto a work surface.