Receita do David Leibovitz - http://www.washingtonpost.com/pb/recipes/apricot-and-raspberry-clafouti/10821/
Position an oven rack in the upper third of the oven; preheat to 375 degrees.
Use butter to liberally grease the bottom and sides of a shallow 2-quart baking dish.
Arrange the apricot wedges (cut sides up) and the raspberries in a single layer on the bottom of the dish.
Whisk the eggs in a mixing bowl until smooth, then whisk in the 4 tablespoons of melted butter and the flour until completely smooth. Add the vanilla, then whisk in 1/2 cup of the sugar and the milk to form a custard.
Pour the custard over the fruit. Bake on the top rack for 30 minutes, then pull out the rack gently, so the crust that is just beginning to form on the claflouti remains intact. Sprinkle the remaining 2 tablespoons of sugar evenly over the surface, then gently return the rack to its position. Bake the claflouti for 30 minutes, or until it feels slightly firm in the center and its top is a nice golden brown.
Serve warm or at room temperature.
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 7 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.8mg||1 %|
|Sodium 788.9mg||27 %|
|Potassium 239.9mg||6 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 10.4g|
|Protein 2.5g||4 %|
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Calories per serving: 58
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