Choose ripe apricots. If they are very large, you can cut them in 4. Make sure they are firm enough not to break down during cooking.
Grease the mold: To prevent the dough from sticking, generously butter the clafoutis pan before placing the apricots in it. You can also sprinkle the mold with sugar to obtain a slight caramelization.
Let the batter rest: Once the batter is prepared, let it rest for about 15 minutes. This will allow the flavors to develop and the batter to thicken slightly.
Allow to cool before serving: Once cooked, allow the apricot clafoutis to cool slightly before unmolding. You can enjoy it warm or at room temperature, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.