THIS BABY or The Apricot Cherry Clafouti

I made a salad yesterday with lots of CSA veggies (cukes, tomatoes, 2 kinds-o-peppers, garlic) and herbs (basil) And gals, it was really perty and healthy and all that good stuff, but I'm not gonna post about it because:

1. As we have already determined, many of us don't follow actual recipes.

2. Its a Greek salad. Do you really need another Greek salad recipe? No.

3. Who gives a crap about veggies? I don't. They're nice and all, but they don't hold a candle to....

THIS BABY!!!

(Which for the record, is not mine).

Sebastian Matthew Smiley is evidence of the following:

-Bite size chunks make everything better.

-Playing with your food is immensely more interesting than eating it.

Also I made a clafouti (but was so focused on THIS BABY that I failed to get pictures, bad, bad blogger). What's a clafouti? According to the food dictionary at epicurious.com, clafouti is:

Originally from the Limousin region, this country-French dessert is made by topping a layer of fresh fruit with batter. After baking it's served hot, sometimes with cream. Some clafoutis have a cakelike topping while others are more like a pudding. Though cherries are traditional, any fruit such as plums, peaches or pears can be used.

I used apricots from the farmers market and cherries from my crap local grocery store. The apricots were amaaaazing. The cherries were sad and pathetic looking. But together....oh together, they made sweet sweet love in my oven.

Apricot Cherry Clafouti

• lb. apricots, quartered and pitted (about 2
  cups)
• .5 cups of cherries, pitted
• 2 tsp. brandy or cognac (not optional)
• 2 eggs
• 3/4 cup plus 2 Tbs. milk
• 6 Tbs. granulated sugar
• 1 tsp. finely grated lemon zest
• 1 tsp. vanilla extract
• Pinch of salt
• 1/3 cup all-purpose flour
• 2 Tbs. confectioners sugar

Prepare the baking dishes
Preheat an oven to 350°F. Butter 8x8 baking dish and place on a rimmed baking sheet.

Place the apricots/cherries in baking dish and sprinkle with the brandy.

Mix the batter
In a blender (or bowl) combine the eggs, milk, granulated sugar, lemon zest, vanilla, salt and flour. Process (or stir) until smooth. Pour the batter over the apricots/cherries.

Bake the clafoutis
Bake until clafouti is puffed and golden brown, 40 to 45 minutes. Transfer to a wire rack and let cool slightly. Dust the top with confectioners sugar and serve.