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* Note: Make sure your apricots are not overly ripe or possibly they will fall apart during baking and all the batter will be on the top.
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Pit apricots, cut in half if small, quarter if large.
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Toss apricots with peach brandy, lemon juice and 3 Tbsp.
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granulated sugar in bowl.
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Let sit 30 min to 1 hour.
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Drain liquid from apricots and combine with lowfat milk and yogurt.
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Split vanilla bean and scrape out seeds.
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Beat Large eggs with seeds from vanilla bean in bowl of electric mixer or possibly with whisk till smooth.
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Add in 3 to 5 Tbsp.
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granulated sugar, depending on sweetness of fruit, and dash salt.
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Beat together.
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Slowly beat in flour, then lowfat milk mix.
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Mix together well.
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(Ingredients can also be combined in blender at high speed.)
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Arrange apricots in greased 10- or possibly 10 1/2-inch ceramic tart dish or possibly clafoutis dish, rounded-side up.
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Pour in batter.
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Bake at 400 degrees till top is browned and clafoutis is hard, about 45 min.
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Press gently on top in middle to see if it is hard.
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If it isn't, return clafoutis to oven for about 5 min.
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Cold slightly on rack.
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Place 2 to 3 tsp.
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powdered sugar in strainer and tap it above clafoutis to dust.
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Serve hot.
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This recipe yields 6 to 8 servings.
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NOTES :
