At Down Under

When Paprika came back home, yesterday afternoon, the clafoutis was still warm, ready to be served.

The recipe said ‘serves 6′, but somehow we ate the whole clafoutis as a late afternoon snack !

Traditionally prepared with cherries, I baked this clafoutis with apricots and peaches.
It’s simple, easy and versatile too.

We were ready then to go to the Botanic garden for a free jazz concert…
And it was crowded ! We didn’t get a chance to see the stage, but still managed to hear the songs…

Apricot & Peach Clafoutis

- 300g fruits
- 3 eggs
- 100g flour
- 70g brown sugar
- 25cl milk
- 60g unsalted butter
- A pinch of salt
- 1 vanilla pod, split and grated
- 1 tsp of rum

Rinse, stone and cut apricot and peach // Preheat oven to 180°C // In a tart dish or a cast iron fry pan, place the butter and let it melt in the oven // In a bowl, whip together eggs, salt and sugar. Add vanilla and sprinkle flour and keep on whisking. The batter should be smooth // Remove the fry pan from the oven and pour melted butter in the batter. Add milk and mix well. Add rum and mix again // With a paper towel brush the remaining butter on the side and bottom of the fry pan // Pour the batter and place pieces of fruits // Bake for 45 minutes (or until golden on the top) // Sprinkle icing sugar on top and serve still warm.

La suite en français…