The main ingredients are ripe apricots, milk, flour, sugar, eggs, and vanilla.

Yes, it is preferable to remove the pits from the apricots before incorporating them into your clafoutis. This will also make it easier to eat.

Generally, it is recommended to bake the apricot clafoutis for about 30 to 35 minutes at a temperature of up to 180°C (350°F). The duration may vary depending on the type of mold used and your personal oven.

Yes, you can use canned apricots if you don't have access to fresh fruit. Just make sure to drain the pieces before using them to avoid excess moisture in the clafoutis.

To achieve a moist clafoutis, make sure not to overcook the dessert. It should be slightly wobbly in the center when you take it out of the oven.

Yes, you can add other fruits such as raspberries or cherries to bring more variety and flavor to your clafoutis.

It is not necessary to preheat the mold before pouring the batter. However, some people recommend lightly buttering and flouring the mold to facilitate subsequent unmolding.

The apricot clafoutis can be served warm or cold as a dessert. You can sprinkle powdered sugar on top just before serving and optionally accompany it with a scoop of vanilla ice cream or a dollop of whipped cream.

Yes, if you have dietary restrictions or prefer to use a plant-based milk such as almond milk or oat milk, it will also work in this recipe.

Yes, you can prepare your apricot clafoutis in advance. It is often even better when chilled and the flavors have melded together. Store it in an airtight container in the refrigerator until ready to serve.