More carnage in the kitchen

I often lament that certain delicious things look like chunder when photographed, which is why there will be no picture of the apricot and strawberry clafoutis I threw together last night. Suffice it to say, it would be difficult for such a simple recipe, using such ripe sweet fruit, to produce an untasty result. The apricots overpowered the strawberries a little, but the bites in which both fruits were included were stupendous. I served it to myself with a scoop of the aforementioned apricot ice cream (which could be creamier actually - more fat next time to combat the liquidity of the pulped apricots) and to my more conservative partner in crime with a scoop of his preferred Philadelphia-style vanilla.

Please forgive the imprecision in the following recipe adapted from Julia Child's Cherry Clafoutis recipe (adaptation also responsible for non-metric measurements):

1/3 c. + 1/4 c. sugar
1/2 c. all-purpose flour
1 1/4 c. whole milk
3 large eggs
1 tsp. (or so) pure vanilla extract
pinch of salt
12ish apricots
1 pint strawberries
butter for greasing the pan

Pre-heat the oven to 350 degrees F. Butter your oven-safe pan (I used a loaf pan which is a mistake as the cooking time is greatly extended due to the depth of the pan, use something a little shallower). In a blender, or bowl, using a handheld blender, combine the flour, 1/3 c. sugar, milk, eggs, vanilla and salt until smooth and without lumps. Pour enough of the batter into the pan to have an even 1/4 inch on the bottom. Cook until a skin has formed.

Remove pan from oven and add the fruit (chopped into whatever you consider a bite-sized piece) sprinkling the 1/4 c. of sugar over it. Add the rest of the battr and return to the oven. In a shallow pan, check after 40 minutes, though expect to wait up to an hour. If using a loaf pan like me because you like leaving your oven running, expect to wait two hours and then pull it out before it's done anyway. The clafoutis is done when a knife comes out without dripping hot raw batter.