1 cup light cream
6 Tbs granulated sugar
3 Tbs fresh lemon verbena, chopped
½ cup all-purpose flour
1 lb fresh apricots, pitted and sliced
Preheat oven to 350°.
Combine cream, eggs, sugar and lemon verbena with a wire whisk until smooth.
Gradually whisk in flour.
Stir in apricots and pour mixture into a lightly buttered 3-cup shallow baking dish.
Bake for 30 to 35 minutes or until the clafouti is golden and puffed. Let stand for five minutes.
Dust with confectioner’s sugar and serve warm.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.