blue artemis' Clafoutis

Okay, so I've never even heard of this dish, nor am I sure I'm even pronouncing it correctly. Regardless, I rather desperately want to eat this. Right. Now. blue artemis writes: This recipe came from the LA Times Food section a few years ago. Of course, I usually stick in in the fridge and eat it for breakfast, but that is me.

• 1 to 1 1/2 pounds of firm but ripe apricots, cut in half if small, quartered if large and pitted
• 2 tablespoons peach or apricot brandy (I usually use 3)
• 1 tablespoon lemon juice
• 6 to 8 tablespoons granulated sugar
• 3/4 cup milk
• 1/2 cup yogurt
• 3 eggs
• 1 vanilla bean, split and seeds scraped or 1/2
• teaspoon vanilla extract
• salt
• 2/3 cup sifted unbleached or all purpose flour
• butter for greasing
• powdered sugar for dusting

Toss apricots with brandy, lemon juice and 3 tablespoons granulated sugar in bowl. Let sit 30 minutes to 1 hour.

Drain liquid from apricots and combine with milk and yogurt. Beat eggs with vanilla, and rest of sugar (3 to 5 tablespoons depending on sweetness of fruit) and a dash of salt. Beat together. Slowly beat in flour, then mild mixture. Mix together well.

Arrange apricots in greased 10 or 10 1/2 ceramic tart dish or clafoutis dish,rounded side up. Pour in batter.

Bake at 400 degrees until top is browned, and clafoutis is firm, about 45 minutes. Cool slightly on rack. Use powdered sugar to dust. Serve warm.