Star Child Awarded 2013 Nautilus Medal
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Many years ago, when I was just starting my cooking experiments, I owned a small French cookbook. I have long since lost the book and forgotten its title. But I loved the photo and the seemingly simple recipe for Plum Clafoutis that I found in the book. Clafoutis (pronounced [klafuti] is a baked French dessert filled with fruit, usually cherries. I always thought it would be easy to make and sort of filed the idea away for future use.
Recently, a friend asked me at the last minute if I could bring a dessert for her gathering that night and I only had a carton of fresh cherries to work with. It was time to finally make a clafoutis. It was easier than running to the farmer’s market to pick up a pie and I had all the ingredients on hand. Of course, I had long ago lost the original recipe so I went online to find something. There were dozens to choose from, I picked the one from Saveur Magazine that I thought the most reliable. I have never been very good at following recipes so the adaptation is below.
The clafoutis was a bit of a surprise because it looks like a cake or tart, but has a more custard-like consistency. I had to share the recipe with the other guests, so I am putting it up for all my readers. And clafoutis is as easy as pie..or really easier!
1 tbsp. unsalted butter, softened
1 ¼ cups milk
6 tbsp. sugar
2 tbsp. rum
1/2 tsp salt
zest of one lemon
1 tbsp. vanilla extract
1/4 tsp cinnamon
1/2 tsp salt or to taste
¾ cup all purpose or Gluten-free flour mix (I use Cup 4 Cup)
3 cups pitted black cherries, sliced plums, or blackberries
Confectioners' sugar, for dusting
Heat oven to 425°. Grease a 9″ cast-iron skillet or baking dish with butter; set aside. Combine all the ingredients except the flour and fruit in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.
Pour batter into buttered skillet, then distribute cherries or other fruit evenly over top. Bake in the center of your oven until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of the clafoutis, about 25 minutes. Let cool a little and dust with confectioners' sugar before serving. It may be served lukewarm or chilled the next day. Whipped cream can be offered on the side. Serves 8-10