Wash and drain the apricots, halve, discard all the pits except ten. Butter a gratin dish , cover the bottom and the sides of the dish with a fine layer of sugar, shake and turn upside down to remove the excess sugar. Garnish the dish with the apricot halves. Crack the pits which were kept aside, decorate the surface of the gratin dish with their almonds. Make the cream: In a salad bowl, break 3 eggs, add 6 ounces of sugar and the flour. Whisk, adding milk slowly without letting it go lumpy. Pour onto the apricots. Top with the remaining butter in small pieces. Bake in a hot oven (400F) for 20 minutes. Dust the clafoutis with the remaining sugar and bake again until light brown.
@
3 1/3 lbs ripe apricots
3 cups milk
3 eggs
1/4 cup butter
1/2 cup flour
1 1/4 cups fine granulated sugar
@
30
mn
@
25
mn
@
Daniel BouchÄ recommends you drink a Bourgueil, a Chinon or a chilled Bandol with this dessert.
