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