Day 137: In Celebration of the Seasons
May 17, 2011
I do not know what a Clafoutis is but Wikipedia defines it as “a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.” Sounds good to me. We like flan in our house and we like desserts, so why not give it a try!
This cookbook is written by Victor-Antoine D’Avila-Latourrette who also wrote the cookbook Twelve Months of Monastery Soups. The author breaks the cookbook into the four seasons and then each season is broken into Soups and Appetizers, Main Dishes, Salads and Desserts. Not all simple dishes but all remind me of good comfort food. This cookbook does not appear to be in print through Amazon, but may be available from specialty book shops.
The Ruling: We liked it. It did have a flan quality to it that I liked. Very simple to prepare and had most of the ingredients on hand. I used vanilla instead of the Cognac, which I think would make little difference.
Peal Clafoutis, page 99
- 4 ripe pears
- 1 cup whole milk
- 3 eggs
- 1/2 cup granulated sugar
- 2 Tbsp. cognac (or vanilla if desired)
- confectioners’ sugar
- Preheat oven to 350 degrees.
- Peel and slice the pears.
- To prepare the batter, place the milk, eggs, sugar, and cognac in the blender and whirl them thoroughly at high-speed for a minute or two.
- Generously butter a square baking dish about 1 to 2 inches deep. Pour about one-fourth of the batter into the baking dish and place in the oven for about 2 minutes until the batter has set in the bottom of the dish. Remove from the oven and spread the sliced pears evenly over the surface of the batter. (At this point, if one wishes, one can sprinkle a bit of sugar over the fruit.) Pour the rest of the batter on top of the fruit, smoothing evenly. Place in the center of the oven and bake for about 40 minutes. The clafouti is done when the top puffs and turns brown, though still remaining custard-like. Remove from the oven, sprinkle some confectioners’ sugar on top and serve at the table while the clafouti is still warm.
To Joyful, Simplified Living,
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