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.