apricot and cherry clafoutis - house beautiful

In a blender combine eggs, cream, vanilla, melted butter, flour, and salt and blend for 1 minute. Set aside. In a large non-stick pan over medium heat, add 4 T butter, sugar, apricots, cherries, and brandy or Amaretto and saute 2 to 3 minutes or until fruit is hot. Grease a 10-inch pie plate with remaining butter and heat in a preheated 375'F oven for 5 minutes. Remove from oven and place hot fruit in plate with a slotted spoon, reserving the juices. Pour blended mixture over fruit, sprinkle top with cinnamon sugar and bake in oven 25 to 30 minutes or until just set. Set aside. In a small pan over low heat, mix ¼ C reserved fruit juices with apple cider syrup and gently warm. Makes ½ C sauce. Serve clafoutis warm with a spoonful or two ofwarm apple cider sauce and a scoop of vanilla ice cream. Do not refrigerate. Serves 6 to 8. House Beautiful/June/94 Scanned & fixed by Di & Gary