Best 2 Stone Fruit Clafoutis Recipes
Clafoutis is a classic French dessert that is both rustic and elegant. It is made with a simple batter of flour, eggs, milk, and sugar, which is poured over fresh fruit and then baked until golden brown. Clafoutis is traditionally made with cherries, but it can also be made with other stone fruits such as apricots, peaches, or plums. The batter is light and fluffy, and the fruit is juicy and flavorful. Clafoutis can be served warm or cold, and it is a delicious dessert for any occasion.
This article provides recipes for three different clafoutis variations:
* **Classic Cherry Clafoutis:** This is the traditional clafoutis recipe, made with fresh cherries.
* **Apricot Clafoutis:** This variation uses fresh apricots instead of cherries.
* **Peach Clafoutis:** This variation uses fresh peaches instead of cherries.
All three recipes are easy to follow and can be made with ingredients that are readily available. With its simple ingredients and delicious flavor, clafoutis is a dessert that everyone will enjoy.
BASIC CLAFOUTIS
Provided by John Besh
Categories Milk/Cream Dairy Egg Dessert Bake Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 46
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
- 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
- Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.
BLUEBERRY (OR STONE FRUIT) CLAFOUTI
Categories Berry
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 400úF (204úC) and generously butter the sides and bottom of a large (preferably 12-inch) cast-iron skillet. 2. Reserve 3 tablespoons sugar. Combine the remaining sugar and the flour, eggs, milk, half-and-half, vanilla, and salt in a blender or food processor fitted with the steel blade and purée until smooth. (The batter can be madeeeeeeeeeeeee up to 1 day in advance and refrigerated in a tightly covered container; stir it well before using. Do not bake or broil the clafouti until just before serving.) 3. Arrange the blueberries in an even layer in the skillet and pour the custard over them. Bake for 20 to 40 minutes, or until the top is puffed and springy to the touch. (ItâÂÂs probably not going to be done at 20 minutes, but start checking it then. The larger the skillet, the less time the clafouti will take in the oven.) 4. Remove the skillet from the oven and heat the broiler. Sprinkle the dish with the remaining 3 tablespoons sugar, dot with the butter, and broil the clafouti about 6 inches from the broiler for 1 to 1 1/2 minutes, or until itâÂÂs lightly browned. Let cool a few minutes and then slice into wedges and inhale immediately, with ice cream, if using.
Tips:
- Choose ripe, in-season stone fruits. This will ensure that your clafoutis is bursting with flavor.
- Don't overmix the batter. Overmixing will result in a tough clafoutis.
- Bake the clafoutis until the center is just set. Overbaking will result in a dry clafoutis.
- Serve the clafoutis warm or at room temperature. Clafoutis is best enjoyed fresh out of the oven, but it can also be served at room temperature.
- Garnish the clafoutis with fresh fruit, whipped cream, or powdered sugar. This will add a touch of elegance to your dessert.
Conclusion:
Stone fruit clafoutis is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own liking. So next time you have a craving for something sweet, give stone fruit clafoutis a try. You won't be disappointed!
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