Brandied Fruit Clafouti

• 8 ounces dried apricots, cut into strips (about 1-3/4 cups)
• 1 cup raisins
• 1/2 cup good brandy, preferably courvoisier
• 1/2 tablespoon butter, plus
• 1/2 teaspoon sugar (to butter and sugar the baking dish)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 4 tablespoons butter, melted
• 6 eggs
• 1/2 cup sugar
• 3/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 cup milk
• 2/3 cup flour
• 3/4 teaspoon very finely grated lemon, zest of
• 1/2 teaspoon ground coriander
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• more nutmeg (for sprinkling)

1. Combine the apricot slivers and raisins in the brandy; cover and let the mixture blend overnight (refrigerated or not).
2. The next day, drain off the brandy from the raisins; preheat oven to 400 degrees F and butter and sugar a 9-1/2 inch round baking dish (preferably Pyrex or ceramic).
3. Spread the apricot/raisin mixture in the bottom of the prepared dish and sprinkle with 1/2 teaspoons cinnamon and 1/4 teaspoons nutmeg.
4. In a large bowl with a mixer, beat together the eggs and sugar until foamy.
5. Add melted butter, almond and vanilla extract; then slowly add milk, flour, lemon zest, coriander, nutmeg and cinnamon.
6. The mixture will be very runny, not thick at all.
7. Pour the egg mixture over the apricot/raisin mixture in the dish; sprinkle with a bit more nutmeg, then bake in a preheated 400 degree F oven for about 30 to 35 minutes, or until top is puffed and golden (the puffiness goes down as it sits -- ).
8. Serve warm.

raisins, good brandy, butter, sugar, cinnamon, nutmeg, butter, eggs, sugar, almond extract, vanilla extract, milk, flour, lemon, ground coriander, nutmeg, cinnamon, nutmeg

Taken from www.food.com/recipe/brandied-fruit-clafouti-116435 (may not work)