I am making my first clafoutis tonight. I used the linked recipe

I just listened to it, Pat. For some reason

it makes me want to don a black and white striped shirt, with black suspenders and twirl my thin black mustache. smileys/smile.gif

 
I am a little worried about it. The recipe called for 12 oz pitted fresh cherries, and I used

12 oz of fresh raspberries. I am wondering if the volume of berries to batter is off because of the fruit switch. It smells wonderful in any case, and I am sure it will not go to waste.

 
"Claw-foo-tee." Yes, it sure is easy. Cherry is the usual fruit. If you have Julia's "Mastering I"

she has a simple one with variations, including pears, which I love.

 
Raspberries might have more moisture and it may take longer to cook. I'n anxious to hear

how it turned out.

There's a big disagreement in France over whether to pit the cherries or not. Unpitted cherries hold their shape. The proponents also claim the pits add flavor but I'm skeptical.

 
Vanilla Pear Clafoutis T & T

This is my go to dessert when I want something simple. It can be served at room temperature or cold.

Vanilla Pear Clafoutis
Bon Appétit | November 1997

An impressive but easy dessert that's like a custard with fruit baked in it. In the summertime, make it with fresh peaches or plums instead of the pears.

Makes 6 servings.

3/4 cup sweet white wine (such as Riesling)
3 large pears, peeled, cored, cut lengthwise into 1/2-inch-thick slices

4 large eggs
1/2 cup sugar
Pinch of salt
6 tablespoons all purpose flour
1 cup milk (do not use low-fat or nonfat)
1/4 cup (1/2 stick) butter, melted
1 tablespoon vanilla extract

Powdered sugar

Preheat oven to 325°F. Combine wine and pears in large bowl; let stand 10 minutes. Drain pears, reserving 1/4 cup wine.

Butter 9-inch-diameter glass pie dish. Beat eggs, sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and reserved 1/4 cup wine; whisk until smooth. Arrange pears in prepared dish. Pour batter over pears.

Bake clafoutis until center is set and top is golden, about 55 minutes. Cool 10 minutes. Sift powdered sugar generously over top. Cut into wedges; serve warm.

 
Raspberry Clafoutis T & T

Raspberry Clafoutis
Recipe by Alix de Montille and Jean-Marc Roulot

For this classic French dessert, Alix de Montille swapped in raspberries for the traditional cherries to better pair with Jean-Marc Roulot's new raspberry eau-de-vie, La Framboise du Roulot.

Ingredients

1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons sugar
Salt
3 large eggs
3 tablespoons unsalted butter, melted
Finely grated zest of 1 lemon
1/4 cup plus 2 tablespoons milk
1 1/2 pints raspberries (3 cups)
Confectioners' sugar, for dusting

Directions
Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.

 
Nectarine and Blueberry Clafouti T & T

NECTARINE AND BLUEBERRY CLAFOUTI

We admit we've never been big clafouti fans, but this recipe won us over. It's the lightest version of the dish we've ever had. In the fall and winter, innkeepers Bob and Caroline Taylor like to make this dessert with pears, flavoring it with powdered ginger.

2 nectarines (about 1/2 pound) (or peaches)
1 cup blueberries (about 5 ounces)
1 cup fruity white wine such as Riesling
4 large eggs
1/2 cup granulated sugar
1/8 teaspoon salt
1/2 cup all-purpose flour
1 cup whole milk
1 tablespoon vanilla
confectioners' sugar for dusting

Preheat oven to 325°F. and butter a 2-quart shallow baking dish.

Cut nectarines into 1/4-inch-thick wedges and in a bowl macerate with blueberries in wine 15 minutes.

In a large bowl whisk together eggs, granulated sugar, and salt. Whisk in flour until combined well and whisk in milk, vanilla, and 1/4 cup wine from fruit mixture until smooth. With a slotted spoon transfer fruit to baking dish, reserving wine for another use (such as sangría), and arrange in bottom. Carefully pour batter over fruit (the fruit will rise to the top) and bake in upper third of oven until puffed and set in center, 55 to 60 minutes. Transfer clafouti to a rack to cool.

Just before serving, dust clafouti with confectioners' sugar. Serve clafouti warm or at room temperature.

Serves 6 to 8.
Gourmet
You Asked For It

May 1999
The Pineapple Inn, Nantucket MA

 
It turned out great. I am not sure if I cooked it too long though.

Next time I will follow the recipe to the t and compare. Half of it is gone, so it can't be too bad. Thanks for all the advice and recipes. I will definitely be making this again, using some other fruit.

 
Dawn, I think your recipe had more flour than most--the picture looked cake-y. I'm used to custardy,

But it's all good. I've never met a clafoutis I didn't like. If you think you cooked it too long it may be that you want to cut back a bit on the flour.

 
They turned out good. I think the sauce was a little too rich

for the Creamy Chicken Enchiladas, but my customers really seemed to like them. I think the sauce is delicious and would be wonderful on chicken or beef enchiladas.

 
Oops, I meant the pear one sounds perfect for September. This sounds good right now.

 
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