Every season has it's up and down side, they might be different for everyone. For me, summer is mostly too hot and too much sun exposition makes me look like a lobster, but I get that those can be positiv to other people.
Now what I like most about summer (beside holidays), are all the fruits available, even if their season is short sometimes, like cherries, melon, blackberries and (for me specially) apricots.
All those fruits don't need much to be enjoyed, and quite frankly eating apricots just like that makes my day. But that's not a recipe and can hardly be posted on a blog, though I'm all for the "eat your 5 fruits or vegetables a day".
Using the oven on a hot day is not the best, so try making it ready early morning, or if you have an oven that can be programmed, cook it in the middle of the night and you'll wake up to this nice clafoutis. Could be worse, now couldn't it!
Peach and Apricot Clafoutis
2 Peaches or Nectarines
25cl of Liquid Cream (or milk for a lighter dessert)
150gr of Sugar
50gr of Flour
1/2 Teaspoon of Vanilla Extract
10gr of Butter
2 Tablespoons of Slivered Almonds
Preheat the oven to 180°C.
Butter the oven dish you're going to use. In a bowl, combine the eggs with the sugar, add the flour and whisk everything well together.
Pour the cream slowly as you keep on whisking until you have something smooth, alike to a crêpes batter. Add the vanilla extract, whisk a little more and set aside.
Wash the fruits, cut the peaches in half to take the pit out and cut each half into 3. Place the fruits in the buttered oven dish.
Half the apricots to remove the pit and cut each half in 2, place the slices in between the peach and in the center.
Slowly pour the batter over the fruits, sprinkle the slivered almonds on top, and cook for about 35 minutes.
Serve at room temperature, just by itself or with some vanilla ice cream.