Recipes|Featured Main
Fresh Fruit Clafoutis
Difficulty Level: Easy
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Prep Time:40 Minutes
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Cook Time:PT1H40M1 Hour
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Yield:6 Servings
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
Clafoutis is a versatile French dessert that highlights your favorite seasonal fruit in a super easy way. The batter has minimal ingredients and is simply poured over the fruit then baked to a beautiful flan like texture. Pan spray works, but butter is always better leaving you beautiful flavor and extra caramelization.
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.