Delicate creamy clafoutis with apricots

Cut the apricots in half. Remove the pits. Place the halves in a shallow dish and drizzle with cognac. Let them soak while you prepare the dough.

Pour milk and cream into a saucepan and bring to a boil. Remove from heat and stir in vanilla extract. Beat eggs with sugar and add the milk-cream mixture. Finally, add the flour. Preheat the oven to 190°.

Place the apricot halves cut side down in the prepared dish. Pour the batter over the fruit and bake for 50 minutes until the batter is golden and firm but still wobbly in the center. Remove from the oven, let cool for a couple of minutes, and sprinkle with powdered sugar (if desired). Serve the clafoutis warm.