Apricot and Kirsch Clafoutis

This is a classic French dessert with my twist. It features apricot halves soaked in kirsch and then baked in a custard-like batter.

The alcohol brings the flavour of the apricots out wonderfully and the custard is just set, with being still soft in the middle. It is just right. It didn't brown very much but that doesn't matter as it looks bright and fresh.