Fruit Clafouti I know, you're thinking, "You made that up. There's no such word as Clafouti." Yeah, there is. It's French. It's a dessert usually baked in late spring, but if you use different fruits it works all summer long. Ingredients 1 1/2 pounds apricots, pluots, purple plums, or cherries (pitted and rinsed) 1/4 cup sweet white wine, like Muscat or late harvest Riesling 3 large eggs 1 cup whole milk 1/2 cup sugar 1/2 cup all purpose flour 5 Tbsp unsalted butter, melted 1 Tbsp vanilla 1/8 tsp salt powdered sugar Let's Get Crusty Preheat the oven to 325 degrees. Butter a shallow 2 quart baking dish. Cut the fruit off the pits and cut into 1/4" thick wedges, or cut cherries in half. Drop into a medium bowl, add the wine and stir. Let stand for 5 minutes to absorb the wine. In a blender or food processor, combine the eggs, milk, sugar, flour, butter, vanilla and salt. Process until completely smooth. Using a slotted spoon, transfer the fruit into the prepared baking dish. Pour the remaining wine and juices into the egg mixture in the blender, blend again until thoroughly mixed. Pour the mixture over the fruit. Bake in upper third of the oven until puffy and set to the touch in the middle, about 55-65 minutes. Serve warm (it settles as it cools). Sprinkle powdered sugar over the top just prior to serving. Notes and Hints and Stuff What's a Pluot? Kinda like a plum. I think this recipe would probably work with peaches too.