BRANDIED FRUIT CLAFOUTI

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Brandied Fruit Clafouti image

A down-home French dessert, something between custard and a cake. It's "egginess" also makes it a sweet and special breakfast treat. This one is full of brandied apricots and raisins, with a touch of almond, lemon and subtle spices. The fruit needs to plump up in the brandy overnight (added to prep time); after that the rest goes together in less than an hour.

Provided by EdsGirlAngie

Categories     Dessert

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 19

8 ounces dried apricots, cut into strips (about 1-3/4 cups)
1 cup raisins
1/2 cup good brandy, preferably courvoisier
1/2 tablespoon butter, plus
1/2 teaspoon sugar (to butter and sugar the baking dish)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons butter, melted
6 eggs
1/2 cup sugar
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup milk
2/3 cup flour
3/4 teaspoon very finely grated lemon, zest of
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
more nutmeg (for sprinkling)

Steps:

  • Combine the apricot slivers and raisins in the brandy; cover and let the mixture blend overnight (refrigerated or not).
  • The next day, drain off the brandy from the raisins; preheat oven to 400 degrees F and butter and sugar a 9-1/2 inch round baking dish (preferably Pyrex or ceramic).
  • Spread the apricot/raisin mixture in the bottom of the prepared dish and sprinkle with 1/2 teaspoons cinnamon and 1/4 teaspoons nutmeg.
  • In a large bowl with a mixer, beat together the eggs and sugar until foamy.
  • Add melted butter, almond and vanilla extract; then slowly add milk, flour, lemon zest, coriander, nutmeg and cinnamon.
  • The mixture will be very runny, not thick at all.
  • Pour the egg mixture over the apricot/raisin mixture in the dish; sprinkle with a bit more nutmeg, then bake in a preheated 400 degree F oven for about 30 to 35 minutes, or until top is puffed and golden (the puffiness goes down as it sits -- ).
  • Serve warm.

Matteo Uzneni
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I'm not sure why, but my clafoutis turned out a little dry. I think I might have overcooked it.


Ethio app tube
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This is a great recipe for a weeknight dessert. It's quick and easy to make, and it's always a crowd-pleaser.


Mario & Luigi Greek Stories
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I had some trouble getting the clafoutis to set. I think I might have needed to cook it for a little longer.


Chathu Communication
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The brandy flavor is a bit too strong for my taste. I might try it with less brandy next time.


sk imn
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I've made this clafoutis several times and it's always a hit. My family and friends love it.


Akmal Khan Suleman khel
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This is the perfect dessert for a special occasion. It's elegant and delicious.


Hiba Waqas
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I'm not a big fan of clafoutis, but this recipe changed my mind. It's light and fluffy, and the brandy flavor is subtle but noticeable.


Tina Nwa
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This clafoutis is so easy to make. I love that I can throw it together in a few minutes.


WarWaps Gaming
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The brandy adds a lovely flavor to the fruit and the custard. It's a great way to use up leftover fruit.


Michael Daly
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This is an amazing twist on the clafoutis classic. It's perfect for a sophisticated brunch or dinner party.


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