Apricots

Apricot claufouti!!! I will post the recipe this evening. Perfect as dessert or breakfast, warm or cold. Do you have a cast iron skillet? It's not essential, but gives really good results.

Actually - I'd posted it before: Dessert and/or breakfast

If you don't have a cast iron pan, use any 9" square or round cake pan. The longer you let the batter sit, the better. I think it lets the flour particles absorb the liquid and the gluten relax or something.

HA! Jaq, we just had strawberry clafouti this very week! Nick is the master of clafouti. :-D Of course, it wouldn't hurt to try other flavors. The others we've made are peach and cherry.

Apricot flapjacks are scrummy and I guess you could convince yourself they're healthy if you need an excuse.

Mmm... Good idea!

In the meantime, I made a simple dessert of homemade blackberry sauce (ie: pureed blackberries), chopped & lightly sugared apricots, vanilla ice cream, and candied pecans.

Oh - and I didn't have that for breakfast! ha ha

I've got a huge bag of them from a friend's farm - more than I can eat. Should I make a coulis of some sort? Can that be frozen?

A friend has requested an attempt for apricot ice cream, so I just might have to try that once I finish up the banana batch I made a couple days ago. Of course, I'm not looking forward to separating all that fruit from stone, given the mess I made while making plum sorbet last year...