- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.2lzcOnhH.dpuf Nothing but Delicious: Dessert is Delicious: Summer Clafoutis

Dessert is Delicious: Summer Clafoutis

Have you ever had a clafoutis (pronounced clah-foo-tea)? I hadn't either, until today. Clafoutis is a French dessert that is the beautiful love child of a cake and a custard. It is light, fluffy and moist and is the perfect little nestling place for sweet summer fruit. I like it, very much. 
I made mine with peaches, raspberries, cherries, buttermilk and orange zest. My mouth waters just thinking about the combination- peaches, raspberries, cherries, buttermilk and orange zest! 
Quite a few eggs give the clafoutis its rise and as it bakes, juice from the fruit oozes throughout the dish. The top turns slightly brown and the smell, oh the smell! If they made peach, raspberry, cherry, buttermilk and orange zest clafoutis perfume I would wear it all the time. 
I sweetened my clafoutis batter only with honey, so I topped it with a touch of powdered sugar when it came out of the oven. Do you remember what your first kiss felt like? I don't mean the one where you knocked teeth and then coughed in his mouth (yeah, I'm a catch). I mean your first good kiss- when you blacked out a little and felt tingly all over? My first bite of clafoutis was a similar experience. I hope you enjoy it as much as I did. 
Summer Clafoutis:
-serves six
(based on Pear Clafoutis, by Ina Garten) 
1/2 cup raw honey
3 large eggs
6T all purpose flour (use cornstarch if you want to go GF)
1 1/2 cups buttermilk (I used reduced fat)
2T vanilla extract
pinch of kosher salt 
zest of one orange
1/2 pint berries
3-4 piece stone fruit such as peaches, nectarines or apricots
butter and sugar for the pan

Preheat oven to 375. Butter a pie dish until covered and dust with about 1T granulated sugar. In a bowl, cream eggs and honey with electric mixer on medium for three minutes. Then add the flour, buttermilk, vanilla, salt and orange. Let batter rest for 10 minutes. Half stone fruit and place it in pie dish with berries around it (remove any pits first). Pour batter over fruit. Bake for 45 minutes or until batter does not jiggle in the middle. The top should be golden brown. Top with powdered sugar. 

2 comments:

Anita said...

Looks fantastic! I am going to have to hunt down all the fruit at my farmer's market on Saturday to make this!

follow your own way said...

beautiful and delicious! would love to have some of that right now.

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