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Definition: [kla-foo-TEE] Originally from the Limousin region, this country-French dessert is made by topping a layer of fresh fruit with batter. After baking it's served warm, sometimes with cream. Some clafoutis have a cakelike topping while others are more like a pudding. Though cherries are traditional, any fruit such as plums, peaches or pears can be used.
Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
3 ripe medium peaches, peeled, pitted and cut into 1/4-inch slices
3 large eggs
1/2 cup milk
1/2 cup heavy cream
3/4 cup all-purpose flour
4 tbsp. (1/2 stick/2 oz/56g) unsalted butter, melted and cooled
2 tablespoons almond-flavor liqueur or amaretto liqueur, or 1/2 tsp. almond extract
1 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup granulated sugar PLUS 2 tablespoons granulated sugar (the 2 tbsp. are to sprinkle over clafouti before baking)
1/4 cup sliced almonds (to sprinkle over clafouti before baking)
1. Preheat oven to 350 degrees F (180 degrees C). Butter a shallow 2-quart casserole or baking dish.
2. Arrange peach slices evenly in bottom of prepared casserole.
3. In blender, combine eggs, milk, heavy cream, flour, melted butter, almond liqueur or extract, vanilla, salt, and 1/3 cup sugar; blend until smooth. Pour batter over peaches; sprinkle with almonds and remaining 2 tablespoons sugar.
4. Bake clafouti 40 to 50 minutes or until puffed and golden brown. Cool on wire rack (clafouti will deflate as it cools). Serve warm or at room temperature. Sprinkle clafouti with confectioners' sugar right before serving. If desired, serve with whipped cream, creme fraiche or vanilla ice cream.
Makes 6-8 servings.
Photograph taken by Diana Baker Woodall© 2005
|Date: August 15, 2005|