Apricot and cherry clafoutis - house beautiful

6 servings

Ingredients

Quantity Ingredient
3 larges Eggs
1 cup Heavy cream
1 teaspoon Vanilla
6 tablespoons Sweet butter, melted, plus 4 1/3 T solid
⅔ cup Flour
½ teaspoon Salt
½ cup Sugar
5 cups Fresh apricots, pitted and halved
½ cup Fresh cherries, pitted and halved
2 To 3 T brandy or Amaretto
⅛ teaspoon Cinnamon mixed with
2 teaspoons Sugar
¼ cup Apple cider syrup or maple syrup
Vanilla ice cream

Directions

In a blender combine eggs, cream, vanilla, melted butter, flour, and salt and blend for 1 minute. Set aside.

In a large non-stick pan over medium heat, add 4 T butter, sugar, apricots, cherries, and brandy or Amaretto and saute 2 to 3 minutes or until fruit is hot.

Grease a 10-inch pie plate with remaining butter and heat in a preheated 375'F oven for 5 minutes. Remove from oven and place hot fruit in plate with a slotted spoon, reserving the juices. Pour blended mixture over fruit, sprinkle top with cinnamon sugar and bake in oven 25 to 30 minutes or until just set. Set aside.

In a small pan over low heat, mix ¼ C reserved fruit juices with apple cider syrup and gently warm. Makes ½ C sauce.

Serve clafoutis warm with a spoonful or two ofwarm apple cider sauce and a scoop of vanilla ice cream. Do not refrigerate. Serves 6 to 8.

House Beautiful/June/94 Scanned & fixed by Di & Gary

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