Sunday, 7 September 2014

Fruit and Almond Clafoutis

I have quite a bit of canned fruits such as pineapple slices and apricot halves leftover in my fridge.  They need to be used to empty the containers.  What to bake?  My family seems have been spoilt for choices of French desserts lately,  apricot flancrème brûlée, and now clafoutis.


Clafoutis (pronounced Kla-foo-tee) is another pretty French dessert, which has been in my baking list for some time.
I even bought a ramekin just for clafoutis.  However, as Mid-Autumn festival is coming (actually it's tomorrow),  I have been busy making mooncakes since last week.  Finally, all the mooncakes have been put into boxes, and I have time to continue my French dessert frenzy.



Clafoutis came to my mind when I saw fresh blueberries in my kitchen.  Perfect to use together with leftover canned fruits. This is the first time I’ve ever made or tried a clafoutis. It's very easy to prepare and tastes amazing!  Just scattered the fruits in ramekin, and use a whisk to mix almond meal, plain flour, eggs and cream until smooth. Pour over the batter and bake for 40-45 minutes until risen and golden brown.  Though baking time is longer, it went down really fast.  Love the flavor combination of sour berries and sweet creamy custard.  I alone finished one quarter of it.


Maybe next time I will sprinkle almond slices on top and try other fresh fruits like raspberries, peaches, strawberries.  With small ramekins, it will be easy to serve and looks even more gorgeous!

Ingredients
  • 400g mixed fruits (canned pineapple cubes, apricot slices, fresh blueberries)
  • 50g almond meal
  • 2 tablespoons plain flour
  • 250ml heavy cream ( I used whipping cream)
  • 100g castor sugar ( I used 80g)
  • 2 eggs
  • 2 egg yolks
  • butter for greasing
Directions
  1. Preheat oven to 180 degC.
  2. Butter a 26cm oval ramekin and scatter the fruits over the base. 
  3. Mix all the batter ingredients until smooth, pour it over the fruits and bake for 40-45 minutes until risen and golden brown. Serve warm.  
Recipe adapted here



1 comment:

  1. I've never had or made clafoutis. For such a fancy name, it looks like it is good, old fashioned comfort food!

    ReplyDelete

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