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Archive for the ‘clafouti’ Category

Black Forest Clafouti

Cherry Clafouti seems to be the most classic of Clafoutis, and while I’m most usually a classic girl at heart, now and then I like to laugh in the face of danger, flirt with the wild side and generally throw caution to the thermal currents of a hot oven. Mr P was sitting on the couch yesterday afternoon and had a sudden craving for chocolate when the thought came over me. What could possibly be yummier than fresh, sweet black cherries and the smooth, slightly bitter velvetiness of dark chocolate mixing in one sensual mouthful? Thankfully, we always keep some good chocolate in the house, Just In Case.

It being about the right time for afternoon tea, I snatched the bar of chocolate right from his hands, dashed into the kitchen and whipped up a dish of Clafoutis with Bing cherries and Cote d’Or dark 70% chocolate. The recipe for the batter I borrowed from Ceres & Bacchus but used 3 cups of dark Bing cherries, with the pits still in, and about 80g of Cote d’Or Noir de Noir 70%, chopped. Serve with fresh, whipped cream and a cup of Ceylon for the ultimate tea time treat.

Black Forest Clafouti 2

Noir de Noir Cote d’Or

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Apricots

Clafouti, clafouti, everywhere!

It’s funny how, when you have a great idea and start doing a bit of research you find that idea all over the place already. It’s like there’s a creative current in the air that reaches us all at the same time, or more or less so. I had a small stash of fresh apricots, which I sneakily bought and slyly horded for 2 whole days before deciding what to do with them. ‘Clafouti!’, I thought to myself, grinning wickedly from the inside out. What a divine idea. So I started looking around for that perfect clafouti recipe, and yes, I found a bunch of us had had the same idea. But then, I thought, who wouldn’t want to be making the most of the new seasons gifts? In fact, here and here and here. And here. Which turned out far better, in it’s shallow quiche pan than mine in a casserole, but I can garuantee, they both tasted equally of Summer sunshine and green grass between your toes. Wonderful with a generous dollop of Devonshire cream.

Apricot Clafouti

Apricot Clafouti with MalibuApricots ready for Clafouti batter

6 apricots, halved and stoned
3 eggs
½ cup sugar
½ cup butter, melted
1 cup flour
1 cup milk
1 tsp vanilla
2 Tbsp Malibu (or brandy) – optional

– pre heat your oven to 400˚F

– beat eggs and butter, add sugar and beat

– add flour in one go and mix until smooth

– add milk bit by bit, mixing in between each addition

– mix in vanilla and Malibu

– arrange apricot halves in a buttered casserole (or pie dish!) skin side down

– pour batter over fruit and bake for 30 – 40 mins untill just firm

apricot-composition-2.jpg

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