It’s summer time in France which means stone fruit and berries are everywhere in abundance. And it’s so much cheaper than at home 🙂
We went a bit overboard snapping up the fruity goodness at our local market, so I decided to make a clafoutis with cherries (cerises), raspberries (framboise) and blueberries (myrtilles).
Clafoutis is a delicious French dessert, originally from Limousin. It’s basically fruit covered in a lovely batter, that when baked goes all spongey and custardy.
Traditionally clafoutis is made with black cherries with the pits left in – when baked the pits contain a small amount of amygdalin, which is used in almond essence. So you get a hint of lovely almond wafting through your clafoutis.
It’s a pretty versatile recipe though and you can put all kinds of fruit with it – Jamie Oliver has a recipe for a peach clafoutis, you could also try apricots, pears, plums etc or mix it up with whatever you have on hand like I have here.
You also don’t need to strictly use fresh fruit, I’ve made this at home in New Zealand in the middle of winter before using Delmaine brand pitted cherries that you buy in a jar (usually found in the pickles, olives and capers section!)
450g cherries (or other fruit as mentioned above)
20g butter plus extra for greasing
3 tbsp caster sugar (for coating the baking dish)
3 tbsp caster sugar (to add to the mixture)
1/2 tsp vanilla extract
1 heaped tbsp of flour
pinch of salt
1. Heat the oven to 180 degrees celcius. Grease a baking dish with butter and sprinkle with the first measure of caster sugar so it is evenly coated.
2. Heat the butter in a small pan so it turns a pale hazelnut colour – don’t burn it though! (This is called beurre noisette in French). Set aside to cool.
3. In a large bowl whisk together the eggs, remaining caster sugar and vanilla until creamy.
4. Add the flour, whisk until smooth, then slowly add the milk, cream, salt and melted butter.
5. Gently mix the fruit into the mixture and pour into the prepared baking dish.
6. Bake in the oven for 30-35 minutes. The pudding should be moist but a knife inserted should come out relatively clean.
7. Allow to cool slightly before serving – it should be warm but not piping hot and it will sink slightly when it comes out of the oven. You can sprinkle with icing sugar also for a pretty finish when it’s out of the oven (I can’t find it here in France!)
8. Serve with a dollop of creme fraiche (ice-cream or greek yoghurt would also be delicious). Bon appétit!
Recipe adapted from Raymond Blanc from the BBC Food website.