Apricots and Ginger and Butter, Oh My!

I know I just posted about clafoutis on Monday, but, as Loulou recently pointed out, it’s clafoutis season!  So maybe I’ve got clafoutis on the brain, but when I saw this month’s Royal Foodie Joust ingredients – apricots, ginger, butter – I knew that this would be the perfect vehicle to showcase them!  (This is a monthly contest hosted by Jen (aka The Leftover Queen), and it’s my first time entering, so if you are a food blogger and want to vote for me, head over to the forum and sign up.

That’s a lot of links for one paragraph!  Still here?  So apricots in clafoutis are almost a given, but what is the best way to incorporate the ginger?  I decided that adding fresh grated ginger to the batter would give the most vibrant ginger flavor. 

In order to enhance the flavor of the butter I went ahead and browned it.  Because who doesn’t love the nutty richness of brown butter?

I also roasted the flour before incorporating it into the batter, adding to the fullness of flavor imparted by the brown butter.  I first read about this technique on Chocolate and Zucchini a couple of months ago, and have been intrigued ever since.  (Note: I did attempt the Squeeze Cookies, and they were tasty but ugly, which is why you never saw them here.)  The batter made, I set about arranging the apricots in an attractive manner in the baking dish.  They were not exactly ideal specimens, a little worse for wear after the manhandling they received at the hands of the guy selling them.  But I did my best to make them look cute for the camera.

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