Clafouti is the name of a wonderful classic, country French batter cake, sort of a cross between a flan and a fruit-filled pancake.
In the Limousin region of France, where it is spelled clafoutis, the dish calls for un-pitted cherries because the pits are believed to add flavor to the cake. Any fruit can be used, including apples, pears, peaches and plums.
This clafouti uses fresh apricots, their creamsicle-orange skins blushing pink during their very short season. When eaten out of hand, apricots are bland and blah. But when they are cooked, they turn tart and zingy with flavor.
To make clafouti, scatter the chopped fruit in a baking dish, then pour a sweet batter, similar to pancake batter, over it. The eggy batter then bakes around the fruit, creating a light, airy, pudding-like texture. It puffs up dramatically during baking like a souffle, then collapses. Let the clafouti cool slightly, before serving. A last-minute shower of sugar adds a bit more sweetness. Leftovers make a delicious breakfast treat.
