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Tuesday, September 13, 2016

Apple Clafoutis

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Actually, an apple flaugnarde, as a traditional clafoutis is made with black cherries and has its origins in the Limousin region of France. The fruit is arranged in a baking and a batter of eggs, flour, sugar and a flavoring is poured over the fruit. When baked, the fruit rises to the top and makes a beautiful dessert simply dusted with confectioners' sugar. To gild the lily, the fruit and batter can be poured into a sweet pastry crust and baked as a pie. Either is delicious!

This recipe is so easy, I don't know why I don't make it everyday! Try mangoes, pears, blackberries, raspberries; basically about any fruit will be delicious. We had no problem finishing the clafoutis the next day for breakfast

Serves 6

Batter

1/2 cup all-purpose flour
13 cup, plus 2 tablespoons sugar
1/4 teaspoon ground cinnamon
slight pinch of salt
3 large eggs, plus 1 egg yolk
1 cup milk

Apple Filling

1/4 vanilla bean, split
2 tablespoons unsalted butter
Pinch salt
1-1/2 cups peeled and chopped slightly tart apple-Honey Crisp and Jonagold are good choices
2 tablespoons sugar
1 teaspoon apple brandy

To serve
Confectioner's sugar for dusting
1/3 cup creme fraiche

Preheat oven to 400 degrees F.  In a bowl, sift together the flour, sugar, cinnamon and salt. In another bowl, whisk the eggs, egg yolk and milk until blended. To the flour mixture, add about 1/3 of the egg mixture and whisk until smooth. Gradually incorporate the remaining egg mixture with the flour. Whisk until smooth. Cover with plastic wrap and refrigerate while you make the apple mixture.

Scrape the vanilla bean seeds from the split pod into a 10-inch cast iron skillet. Add butter and cook over medium high heat until the butter has turned a golden brown. Add the salt and apples, cook stirring often, until somewhat softened, about 2 minutes. Remove the vanilla pod and discard. Sprinkle the apples with the 2 tablespoons sugar, reduce heat to low and continue to cook until almost cooked through and the sugar has coated the apples in a light syrup. Remove from heat and add the apple brandy, place back on the heat, wait for the flame to die down, then swirl the pan briefly. Arrange the fruit evenly in the pan.

Pour the refrigerated batter evenly over the fruit. Bake until the edges of the clafoutis are puffy, golden brown and the center is set, about 15 minutes.

To serve: Dust with confectioners' sugar and top with a dollop of creme fraiche. 






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