See Also: Cooking Club · Desserts
Clafouti with Fresh Fruits of the Season
From Dorothy McNett's recipes at www.dorothymcnett.com. This is sort of like an unpside down cake but is made in a skillet so it also a bit like a nice dessert omelette. Use fresh cherries, apricots,peaches, strawberries...or even a mixture of them. It can be served warm or cold.
1 1/2 pounds cherries, pitted (or other fruits, halved or sliced as needed)
2 tablespoons soft unsalted butter
3 tablespoons unbleached all purpose flour
1/4 teaspoon fine sea salt
1/4 cup raw sugar
4 eggs
2 egg yolks
2 cups warm milk
1 teaspoon vanilla extract or vanilla bean paste
1/4 cup sweet dessert wine, port, or sherry...
Preheat oven to 350 degrees. Brush the soft butter over the bottom of a 10 inch skillet, Arrange the fruit over the butter, in one layer, but slices can be ovelapping if needed. In batter bowl combine flour, salt, and sugar. In another bowl whisk the eggs and yolks with the warm milk. Gradually stir into the flour mixture. Add vanilla and sweet wine. Pour over the fruit. Bake 40 - 45 minutes or until nicely browned and set up. Place on a cooling rack and allow to cool to lukewarm or even to cool completely. Invert onto serving platter.
Recipe created 2016-06-12.
