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Clafouti Recipe

This crustless pie known as Clafouti originated in the Limousin area of France and it dates back from at least the mid 1800s. I love it as you can vary the fruit to what you have on hand although to be true to the original it is usually made with some unpitted cherries in it. The pits apparently give it an almond flavor. If you pit the cherries the juice from them tends to make the cake soggy. Be sure to warn your guests about the pits. In fact it is probably best to take the pits from the cherries and live with a slightly soggy cake. Much better solution than having someone break their dentures.

This clafouti puffs while it’s cooking and comes out of the oven looking like a golden dome. By the time it’s cool enough to eat, it will have subsided, so if looks are important to you, make sure everyone sees it while it’s hot.

Ingredients for Clafouti

  • 6 Tbsp (90 ML) granulated Sugar, divided
    3 cups (750 ML) fruit, about (halved and pitted prune plums, peeled and sliced peaches or pears)
    3 large Eggs
    1½ cups (325 ML) Milk
    2/3 cup (150 ML) All-Purpose Flour
    1 Tsp (5 ML) grated Lemon Rind
    ½ Tsp (2 ML) ground Cinnamon
    2 Tsp (10 ML) Vanilla
    Pinch Salt
    Icing Sugar

Method for Clafouti

ClafoutiGrease a 10-inch (25.5-cm) deep-dish pie plate with butter. Sprinkle with one tablespoon (15 ML) granulated sugar.
Arrange fruit over bottom of pie plate (plums cut side down, peach and pear slices overlapping) and sprinkle with two tablespoons (30 ML) granulated sugar.
In blender, combine remaining three tablespoons (45 ML) granulated sugar, eggs, milk, flour, lemon rind, cinnamon, vanilla and salt; process until smooth. Pour mixture evenly over fruit.

Bake at 375 F (190 C) for 50 to 60 minutes or until top is browned and filling is set. Just before serving, sift icing sugar on top. Serve warm or cold. Makes six to eight servings.

More Recipes for Fruit

Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie RichardsonFruit desserts are a wonderful way to end a meal. In Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson you will find a wealth of wonderful fruit recipes.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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