Notes: Clafouti is an old French dessert traditionally baked in late spring. Serve it warm with vanilla ice cream. Prep and cook time: about 1 1/4 hours.
1 1/2 pounds apricots, pluots, or purple-skinned plums, rinsed
1/4 cup sweet white wine such as Muscat or late-harvest Riesling
3 large eggs
1 cup whole milk
1/2 cup granulated sugar
1/2 cup all-purpose flour
5 tablespoons unsalted butter, melted
1 tablespoon vanilla
1/8 teaspoon salt
How to Make It
Preheat oven to 325°. Butter a shallow 2-quart baking dish.
Cut apricots off pits into 1/4-inch-thick wedges and drop into a bowl. Add wine and mix gently. Let stand 5 minutes.
In a blender, combine eggs, milk, granulated sugar, flour, melted butter, vanilla, and salt; whirl until smooth. With a slotted spoon, transfer fruit to buttered baking dish. Pour remaining wine and juices into egg mixture and whirl again to blend. Pour egg mixture over fruit.
Bake clafouti in upper third of the preheated oven until puffed and set to the touch in the center, 55 to 65 minutes. Serve warm (clafouti will settle slightly as it cools). Sprinkle powdered sugar over the top just before serving.