Brandied Fruit Clafouti - cooking recipe

Ingredients

8 ounces dried apricots, cut into strips (about 1-3/4 cups)
1 cup raisins
1/2 cup good brandy, preferably courvoisier
1/2 tablespoon butter, plus
1/2 teaspoon sugar (to butter and sugar the baking dish)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons butter, melted
6 eggs
1/2 cup sugar
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup milk
2/3 cup flour
3/4 teaspoon very finely grated lemon, zest of
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
more nutmeg (for sprinkling)

Preparation

Combine the apricot slivers and raisins in the brandy; cover and let the mixture blend overnight (refrigerated or not).
The next day, drain off the brandy from the raisins; preheat oven to 400 degrees F and butter and sugar a 9-1/2 inch round baking dish (preferably Pyrex or ceramic).
Spread the apricot/raisin mixture in the bottom of the prepared dish and sprinkle with 1/2 teaspoons cinnamon and 1/4 teaspoons nutmeg.
In a large bowl with a mixer, beat together the eggs and sugar until foamy.
Add melted butter, almond and vanilla extract; then slowly add milk, flour, lemon zest, coriander, nutmeg and cinnamon.
The mixture will be very runny, not thick at all.
Pour the egg mixture over the apricot/raisin mixture in the dish; sprinkle with a bit more nutmeg, then bake in a preheated 400 degree F oven for about 30 to 35 minutes, or until top is puffed and golden (the puffiness goes down as it sits -- ).
Serve warm.