La Clafoutis

On a wine tasting trip to Paonia, Colorado, we stopped by the Leroux Winery. The owner, Yvon Gros, is a French chef as well as the wine maker. He is as passionate about food as he is about his wine. We spent some time talking to him about both as we sampled his wines and we left with a few bottles and this recipe. It is best when made with fresh peaches or apricots. Also, best when served warm on the same day that it was made.

Ingredients

1 - 1.5 pounds fresh ripe peaches or apricots
3.5 ounces flour
1/2 teaspoon salt
16-25 ounces milk (I use something in the middle of the suggested range)
3 large eggs
1/2 teaspoon vanilla
5-6 ounces sugar ( depending on the sweetness of the fruit)
1 Tablespoon butter


Instructions

Place rack in the middle of the oven and preheat to 400 degrees. Butter and flour a 10-12 inch gratin dish. Peel fruit, cut in half and remove pits. Fill the bottom of the dish with fruit, round side up.

Sift flour and salt into bowl. Whisk in milk. Whisk in eggs, one at the time. Incorporate sugar and vanilla.Pour mixture over fruit. Cut butter into pieces and sprinkle on top.

Bake for 20 minutes. Reduce heat to 375 degrees and bake for an additional 20-25 minutes until golden and puffy.  Allow to cool some, but serve warm.