Cherry and Apricot Clafoutis - NYTimes.com Cherries and apricots are both in season together, and combine nicely in many desserts. I use half almond flour and half all-purpose flour in this clafoutis. Serve it warm or at room temperature, and eat leftovers for breakfast. 3/4 pound ripe cherries, stemmed and pitted 3/4 pound ripe apricots, halved and pitted 2 tablespoons Kirsch 6 tablespoons sugar 1/3 cup (40 grams) unbleached all-purpose flour 1/3 cup (35 grams) almond flour 3 eggs 1 vanilla bean, scraped, or 1 teaspoon vanilla Pinch of salt 2/3 cup low-fat yogurt Toss the cherries and apricots with the Kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl. Sift together the all-purpose flour and almond flour. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish. Arrange the drained cherries and apricots in the dish. In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean or vanilla. Add the salt and the liquid from the cherries and apricots and combine well. Slowly beat in the sifted flours and whisk until smooth. Add the yogurt and combine well. Pour over the fruit, scraping out all of the batter with a rubber spatula. Bake in the preheated oven for 40 minutes, until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature. Yield: 8 servings. Advance preparation: If you're making this for a dinner, you can make it several hours ahead. The leftovers will keep for about 3 days in the refrigerator. Nutritional information per serving: 181 calories; 5 grams fat; 1 gram saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 71 milligrams cholesterol; 27 grams carbohydrates; 2 grams dietary fiber; 43 milligrams sodium (does not include salt to taste); 6 grams protein