Clafouti, clafouti, everywhere!
It’s funny how, when you have a great idea and start doing a bit of research you find that idea all over the place already. It’s like there’s a creative current in the air that reaches us all at the same time, or more or less so. I had a small stash of fresh apricots, which I sneakily bought and slyly horded for 2 whole days before deciding what to do with them. ‘Clafouti!’, I thought to myself, grinning wickedly from the inside out. What a divine idea. So I started looking around for that perfect clafouti recipe, and yes, I found a bunch of us had had the same idea. But then, I thought, who wouldn’t want to be making the most of the new seasons gifts? In fact, here and here and here. And here. Which turned out far better, in it’s shallow quiche pan than mine in a casserole, but I can garuantee, they both tasted equally of Summer sunshine and green grass between your toes. Wonderful with a generous dollop of Devonshire cream.
6 apricots, halved and stoned
½ cup sugar
½ cup butter, melted
1 cup flour
1 cup milk
1 tsp vanilla
2 Tbsp Malibu (or brandy) – optional
- pre heat your oven to 400˚F
- beat eggs and butter, add sugar and beat
- add flour in one go and mix until smooth
- add milk bit by bit, mixing in between each addition
- mix in vanilla and Malibu
- arrange apricot halves in a buttered casserole (or pie dish!) skin side down
- pour batter over fruit and bake for 30 – 40 mins untill just firm