Source: John Toulze, the girl and the fig

This was demonstrated at CUESA's Market to Table Program on July 16, 2010.

Serves 8

Clafouti
7 ounces flour
7 ounces sugar
1 pinch of salt
20 ounces milk
4½ ounces melted butter
5 oz Armagnac (ok to substitute brandy)
8 eggs
14 ounces stone fruit, halved (apricots, peaches, nectarines, cherries, etc.)

Gelato
1 cup lemon verbena leaves
1 cup milk
2 cups heavy cream
7 egg yolks
2/3 cup sugar
Pinch salt

PREPARATION

For the clafouti

1. Preheat oven to 350° F. Sift together flour, sugar & salt. Place flour mixture in a large bowl, form a well and using a fork mix in milk, melted butter, Armagnac & eggs. Beat until smooth. Place stone fruit face down in a greased cake pan and cover with milk-egg mixture.
   
   
2. Bake clafouti in the oven for 45 minutes or until toothpick comes out clean. Serve at room temperature.

For the gelato

1. In a sauce pot warm lemon verbena leaves with milk & cream. Remove from heat and let steep to desired flavor intensity.
   
   
2. Whisk together eggs and sugar until light pale, add salt. Strain milk mixture and slowly work it in egg mixture. Place mixture in a thick bottomed sauce pan and cook, stirring continuously over medium flame, until mixture reaches 175°F. Immediately remove from heat and chill. Place in an ice cream maker and follow manufacturer instructions.