This dish should be served still warm, though not necessarily hot: it will sink as it cools.

1 1/4 lb. apples, peeled, cored and cut lengthwise in slices about 1/4
inch thick
1/4 c. unsalted butter
1/4 c. dark rum
1/8 tsp. ground cinnamon
2/3 c. sugar
1 c. milk
3 lg. eggs
1 tbsp. vanilla
1/8 tsp. salt
2/3 c. all purpose flour confectioners sugar

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 confectioners sugar just before serving.