Apricot Clafoutis

Recipe Ingredients

1 lb	454g / 16oz	Firm but ripe apricots - (to 1 1/2 lbs) - see * Note
2 tablespoons	30ml	Peach or apricot brandy
1 tablespoon	15ml	Lemon juice
6 tablespoons	90ml	Granulated sugar - (to 8 tbspns)
3/4 cup	177ml	Milk
1/2 cup	118ml	Yogurt
3		Eggs
1		Vanilla bean or 1/2 tspn vanilla extract
		Salt - to taste
2/3 cup	41g / 1.4oz	Unbleached or all-purpose flour - sifted
		Butter - for greasing
		Powdered sugar - for dusting

Recipe Instructions

Pit apricots, cut in half if small, quarter if large. Toss apricots with peach brandy, lemon juice and 3 tablespoons granulated sugar in bowl. Let sit 30 minutes to 1 hour.

Drain liquid from apricots and combine with milk and yogurt. Split vanilla bean and scrape out seeds. Beat eggs with seeds from vanilla bean in bowl of electric mixer or with whisk until smooth. Add 3 to 5 tablespoons granulated sugar, depending on sweetness of fruit, and dash salt. Beat together. Slowly beat in flour, then milk mixture. Mix together well. (Ingredients can also be combined in blender at high speed.)

Arrange apricots in greased 10- or 10 1/2-inch ceramic tart dish or clafoutis dish, rounded-side up. Pour in batter. Bake at 400 degrees until top is browned and clafoutis is firm, about 45 minutes. Press gently on top in middle to see if it is firm. If it isn't, return clafoutis to oven for about 5 minutes.

Cool slightly on rack. Place 2 to 3 teaspoons powdered sugar in strainer and tap it above clafoutis to dust. Serve warm.

Hints

Note: Make sure your apricots are not overly ripe or they will fall apart during baking and all the batter will be on the top.

Source:
"The Los Angeles Times, 05-31-2000"

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