Apricot, Cherry, or Pear Clafouti

• Butter for the pan
• 1/2 cup plus 1 tablespoon granulated sugar
• About 1 pound ripe apricots, halved and pitted, 1 1/4 pounds sweet cherries, pitted, or 3 or 4 very ripe pears, stemmed, peeled, halved, and cored
• 3 eggs
• 1 vanilla bean or 1 teaspoon vanilla extract
• 3/4 cup flour
• 3/4 cup heavy cream or yogurt
• 3/4 cup milk
• Pinch of salt
• Confectioners sugar for garnish

1. Preheat the oven to 375F.
2. Butter a gratin dish that will hold the fruit in one layer; sprinkle it with the tablespoon of granulated sugar, then swirl the sugar around to coat all inner surfaces.
3. Lay the fruit in the dish, cut sides down.
4. Use a whisk to beat the eggs until foamy.
5. Add the remaining 1/2 cup granulated sugar and beat with a whisk or an electric mixer until foamy and fairly thick.
6. Split the vanilla bean in half lengthwise and use a small sharp knife to scrape the seeds into the eggs, discarding the pod, or add the vanilla extract.
7. Add the flour and continue to beat until thick and smooth.
8. Add the cream, milk, and salt.
9. Pour the batter over the fruit and bake for about 20 minutes, or until the clafouti is nicely browned on top and a knife inserted into it comes out clean.
10. Sift some confectioners sugar over it and serve warm or at room temperature.

butter, sugar, sweet cherries, eggs, vanilla bean, flour, heavy cream, milk, salt, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/apricot-cherry-or-pear-clafouti-385750 (may not work)