Clafouti in Autumn

The cherries had their chance to wade in a pool of clafouti batter, now it is the apples turn to take the plunge. Like I had said in an earlier post on cherry clafouti you can use just about any fruit you can think of, preferably fresh fruit but reconstituted dry fruit works as well.
We just hear cherries mentioned so often in regards to clafouti because cherries are what it was traditionally made with.
But autumn is such a wonderful season rich in its own unique bounty why not use some of it to bring some new flavors to old favorites.

Apple Clafouti

1 1/4 lb. apples, peeled, cored and cut lengthwise in slices about 1/4inch thick (any variety)
1/4 cup unsalted butter
1/4 cup dark rum (apple brandy is also good, use what you like)
1/8 teaspoon ground cinnamon
2/3 cup sugar
1 cup milk
3 large eggs
1 tablespoon vanilla
1/8 teaspoon salt
2/3 cup all purpose flour
Confectioners sugar for dusting, optional

Cook and stir apples in butter until lightly browned, then macerate (soak) 1/2 hour with rum, cinnamon and half the sugar.
Heat oven to 350 degrees, butter 10 inch round baking dish, put remaining ingredients except flour and confectioners sugar in blender and blend a few seconds. Add flour and blend until no lumps are left. If doing it by hand, make a hole in center and you add a bit of milk mixture at a time, stirring, until you have a smooth paste. Cover and let rest while the fruit is macerating.
Drain fruit, reserving the liquid and spread prepared fruit evenly over buttered dish. Add reserved liquid to batter and blend until smooth, using a wire whisk. Then pour batter over fruit and bake until puffed and brown; a sharp knife should come clean out of the middle, about 45 minutes. Sprinkle top with confectioner’s sugar just before serving.
This Clafoutis is best served warm or at least at room temperature.