Clafoutis En Bordes

Posted by on Aug 9, 2016 in Desserts | 0 comments

Coco & Henry 13th

One summer when MP and I were home exchanging in France near Toulouse, he fell in love with the French classic summer fruit dessert, Clafoutis.  That particular summer in southwestern France, he ordered the laid-back rich dense baked custard poured over sweet red cherries. The pudding-like batter bakes around the fruit in golden brown crevices making it a cozy, relaxed dessert freely given over to any peak-of-the-season fresh fruit.

Food and Wine’s Ode to Paris piece grabbed my attention when MP brought home a carton of huge dark cherries to pit and polish off.  “Bucking tradition” the pastry chef included almond flour, adding texture to the homespun beauty.  We certainly enjoyed Belinda Leong’s version, but our memory was a less sweet style.

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Because the batter is eggy and creamy little flour is called for; which in my mind is one of the easiest sweets to make gluten-free. I simply made a few swaps including almond flour or meal and gluten free flour.  My fruit of choice for the thinner, less sweet and gluten-free dessert was—you know it—glorious rich biblical figs.

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En Bordes sign

“There are treasures to carry away in this land, which has not found a spokesman worthy of the riches it offers.”

--Paul Cezanne

Clafoutis En Bordes

Ingredients

  • 3 Tablespoons melted butter
  • 12 ounces fresh ripe fruit cleaned and quartered or halved
  • (cherries, figs, nectarines, apricots, plums or peaches, etc.)
  • ¼ cup gluten-free flour
  • ¼ cup almond flour or meal
  • 1/2 cup plus 2 Tablespoons cup sugar, divided use
  • 3 large eggs
  • 1 1/4 cups milk
  • Pinch salt
  • 1/4 teaspoon almond extract
  • 1 vanilla bean split, paste scraped with a sharp knife
  • Confectioners' sugar

Instructions

  1. Preheat oven to 350 degrees F.
  2. Butter the bottom and sides if a 10-inch shallow baking dish or skillet with butter.
  3. Sprinkle 2 tablespoon sugar over butter.
  4. In a blender or food processor, combine flour, almond flour, 1/2 cup sugar, eggs, milk, salt, almond extract and vanilla bean paste.
  5. Let batter sit for about 10 minutes.
  6. Place fruit cut side up evenly in prepared dish. Top the fruit with another tablespoon of sugar.
  7. Pour batter over the fruit and bake 25-30 minutes. The Clafoutis is done when it is puffed, lightly browned and tests done in the center. Cool and refrigerate until serving time.
  8. Dust Clafoutis with Confectioners' sugar before serving.
  9. Serves 6-8
  10. © Copyright 2016 Peggy Barrett Lunde
  11. All Rights Reserved
  12. http://cococooks.net/
http://cococooks.net/clafoutis-en-bordes/

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