APPLE CLAFOUTI

This is the perfect fall dessert here in Virginia, where apples flourish.  A cla-fou’-tee is a fruit filled batter cake, similar to a cobbler, but with the addition of eggs so it’s more custard-like. Originally a specialty of the Limousin region of France, you will see recipes for clafouti using various fruits in season.  Use a firm, tart apple for this recipe, or if using a sweeter apple, reduce the sugar a bit.  Serve hot with ice cream and drizzle pan juices over the finished clafouti; reheat leftovers in the microwave. 

Batter:

4 eggs

1 cup milk or half and half                                      

4 T. butter, melted, plus 1T. butter to grease pie plate

1 tsp. vanilla extract

2/3 cup all-purpose flour

½ cup sugar

½ tsp. salt

Put all ingredients in a blender; blend until smooth; set aside.  Place 1 T. butter in a 10” pie plate and melt in oven preheated to 400°, greasing sides of plate.

 

Apples:

3 T. unsalted butter

4 tart apples (like Granny Smith), peeled, cored, and sliced

½ cup plus 1 tsp. sugar

3 T. Rum flavoring (or a combination of your favorite flavors) or fruit flavored brandy

Ground cinnamon

Melt butter in a large skillet over medium-high heat.  Add apples, ½ cup of the sugar and flavoring or brandy and cook until crisp/tender and glazed over.

 

Finishing:

Pour half batter into hot pie plate with melted butter; arrange warm apple slices over batter (reserve juices); pour remaining batter over apples.  Sprinkle 1 tsp. sugar and a little cinnamon over batter and bake until golden and set in the center, 25 – 30 minutes.

Drizzle with warm reserved apple juices and some ice cream.

 

Serves 6 – 8

Adapted from Saveur

Virginia Egg Council ~ [email protected] ~ 540.345.3958 ~ www.virginiaeggcouncil.org