Clafoutis with apricots and almonds

Ingredients:

• Fresh apricots - about 8 pieces (pitted, cut into slices)
• Almond liqueur (amaretto or orange juice) - 1/4 cup
• Lemon - 1 piece
• Sugar - 1 tablespoon and 1/3 cup
• Eggs – 2 pieces (plus the white of one egg)
• Low-fat milk - 1 glass
• Flour - 2/3 cup
• Almond extract - 1/2 teaspoon
• A pinch of salt
• Sliced ​​almonds - 1 tablespoon
• Powdered sugar for dusting

Preparation:

1. In a large bowl, pour amaretto (or orange juice) over the apricots. Grate in 2 teaspoons of lemon zest, squeeze in 2 teaspoons of lemon juice, stir, and let steep for an hour.
2. Preheat oven to 180 C. Grease a baking pan (oval or round, approximately 25 cm in diameter), sprinkle 1 tablespoon of sugar evenly over the bottom, drain the apricots (save the syrup) and place on a sugar “cushion”.
3. In a small bowl, combine two whole eggs, the egg white, and the remaining 1/3 cup sugar. Beat with a mixer on medium speed until pale yellow. Add the milk, flour, almond extract, salt, a little lemon zest, and the drained syrup; mix well. Pour the batter over the apricots; sprinkle with almonds.
4. Bake the clafoutis until risen and golden brown (45 to 55 minutes). Cool for 20 minutes, dust with powdered sugar, and serve warm.