soft fresh fruit, such as apricots, plums,
peaches, nectarines, very ripe pears, etc.
Method :
Preheat the oven to 350oF.
Prepare the fruit by pitting, halving,
or slicing (no need to peel them unless you're using fuzzy peaches),
and place in a small (6-cup) casserole or baking dish.
Sprinkle the brown sugar over the
fruit.
Put the remaining ingredients in the
food processor or blender in the order given.
Pulse briefly until the mixture is
well-blended and frothy.
Pour the clafouti batter over the
fruit.
Bake it for 30-35 minutes until the
top is puffed and golden, and the pudding is set.
Serve it while it's still warm.
A clafouti is a French fruit pudding,
traditionally made with fresh cherries that haven't been stoned, so that
individual dinners have to spit out the pits as they eat.
