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Fresh Fruit Clafoutis

Fresh Fruit Clafoutis

Difficulty Level: Easy
  • Prep Time:
    30 Minutes
  • Cook Time:
    PT1H30M
    1 Hour
  • Yield:
    6 Servings
This French fruit dessert, similar to a thick doughy crepe, is traditionally made with dark cherries but is equally delicious with any peak-of-the-season fruit.
Ingredients
  • 3 cups cleaned, trimmed and chopped or sliced fresh fruit (such as any berries, pitted cherries, figs, peaches, nectarines, plums or pears)
  • Zest and juice of 1 orange
  • ¾ cup sugar, divided
  • Butter or pan spray
  • 1 cup flour
  • ¼ teaspoon salt
  • 1 ½ cups milk
  • 3 eggs
  • 709.76ml cleaned, trimmed and chopped or sliced fresh fruit (such as any berries, pitted cherries, figs, peaches, nectarines, plums or pears)
  • Zest and juice of 1 orange
  • 177.44ml sugar, divided
  • Butter or pan spray
  • 236.59ml flour
  • 1.07g salt
  • 354.88ml milk
  • 3 eggs

This French fruit dessert, similar to a thick doughy crepe, is traditionally made with dark cherries but is equally delicious with any peak-of-the-season fruit.

Preparation
STEP 1

In a bowl, combine cut fruit, orange juice, zest and 1/4 cup of sugar. Stir well. Allow fruit to macerate for 30 minutes.

STEP 2

Preheat oven to 350°F. Butter or spray a 10-inch deep-dish pie plate. Pour bowl of fruit and liquid into the pie plate evenly. In emptied bowl, combine flour, 1/2 cup sugar, salt, milk and eggs. Whisk well to prevent lumps. Pour batter evenly over fruit.

STEP 3

Bake for about one hour or until just set in the middle and very slightly browned and puffy around the edges. (Different fruits can take longer due to varying moisture content.)

STEP 4

Remove from oven and allow to cool slightly. Remove to serving platter. Can be served warm or at room temperature, dusted with powdered sugar, drizzled with heavy cream, or served with ice cream, whipped cream or yogurt.

Options

Add cinnamon or vanilla to the batter; use a lemon or lime instead of the orange; omit the fruit juice and add 2 tablespoons port, brandy, white wine or liquor of choice to the fruit.

Note: If you double this recipe, use a 9X13 baking dish.

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