For an authentic, gourmet dessert served in French bistros and homes, try making a clafouti. Somewhere between a custard and cake, it’s a simple, eggy batter poured over fruit and baked. The crisp outside and edges contrast with the more pudding-like interior.
Clafoutis were originally made with unpitted sweet cherries, the pits imparting a subtle almond flavor. These days, pitted cherries are commonly used, with an added drop or two of almond extract. Clafoutis are now also made with different fruits: berries, apples, pears, fresh figs and other stone fruits such as peaches, nectarines and plums. It’s the very essence of summer in dessert form.
- 3 c. fresh fruit, cut into bite-sized chunks or slices if necessary — berries, cherries, peaches, etc., singly or in combination. Frozen fruit (unthawed) may be substituted
- 3 T. butter plus additional for greasing the baking dish
- 4 large eggs
- 1 c. whole milk
- 1/4 – 1/2 c. sugar — use the larger amount if fruits are very tart/sour
- 1/2 – 2/3 c. flour (The larger amount of flour will make the clafouti more cake-like; the smaller amount more custardy)
- 1 tsp. vanilla extract
- 1-2 drops almond extract, optional (best used with stone fruits such as cherries or peaches
- 1 tsp. lemon zest, optional Confectioner’s sugar for serving
Preheat the oven to 400. Butter a two-quart baking dish. Melt the 3T. butter in a small skillet, then remove from the heat.
Beat the eggs until frothy, then whisk in all the remaining ingredients except the fruit. This can be done by hand, or with a mixer, blender, or food processor.
Scatter the fruit evenly in the baking dish. Pour the batter over the fruit. Bake 35-45 minutes, or until the clafouti is puffed and golden and a toothpick inserted in the middle comes out clean. Serve warm, dusted with the confectioner’s sugar, accompanied by ice cream or whipped cream if desired.
Serves 6.
This article appears in Jul 23-29, 2009.
