Summer Fruit Clafouti

According to Larousse Gastronomique (1974 printing), clafouti is: “A homely preparation in Limousin, this is a kind of fruit pastry or thick fruit pancake, made usually with black cherries.”

In this version, I used plums but as you see, you may also use apricots or pluots. I have also seen it made with peaches. Whatever fruit you do use, this is a lovely light summer desert that goes well with the suggested vanilla ice cream and a glass of Muscat on the side.

Ingredients:

1 ½ lbs. apricots, plums or pluots
¼ cup sweet wine such as Muscat
3 large eggs
1 cup whole milk
½ cup granulated sugar
½ cup all-purpose flour
5 tbsp. unsalted butter, melted
1 tsp. vanilla
1/8 tsp. salt
Powdered sugar

Preparation:

Instructions:

Preheat oven to 325. Butter a shallow 2-qt. baking dish.

Cut fruit off pits into ¼ -in. wedges and drop into bowl. Add wine and mix gently. Let stand 5 minutes.

In a blender combine eggs, milk, granulated sugar, flour, melted butter, vanilla and salt; whirl until smooth. With a slotted spoon, transfer fruit to baking dish. Pour remaining wine and juices into egg mixture and whirl again to blend. Pour egg mixture over fruit.

Bake in upper third of oven until puffed and set to the touch in the center, 55 to 65 minutes. Clafouti will settle slightly as it cools. Serve warm with vanilla ice cream. Sprinkle powdered sugar over top just before serving.

Adapted from Sunset Magazine 6/05

Any Questions? Contact: joyce@foothillwine.com