Bitter Sweet Recipes

This is actually the first time I made this yummy little dessert and I will definitely be making it again! I found the original recipe in Gourmet Traveller Magazine, but I have made some improvements to suit my tastes.

Its not the prettiest dessert to serve up as it is practically a wobbly baked custard with fruit, but what it lacks in looks, it makes up for in taste. I think if I were to make it for a dinner party, I would probably bake it in individual ramekins to save the bother of trying to serve it in a presentable manner.

This recipe will serve 6.

INGREDIENTS

1/3 cup plain flour
3 tablespoons of white sugar
3 whole eggs
450 ml of full fat milk
1 teaspoon of vanilla essence
1/2 teaspoon of grated nutmeg
30 grams of melted butter, plus a little extra to grease
300 grams of tinned or fresh apricots
2 tablespoons of granulated sugar (to sprinkle)

METHOD

Preheat your oven to 200 degrees celsius and grease a baking dish with butter ( I used a pyrex pie dish).

If using tinned fruit, drain it well. If using fresh fruit slice in half and remove the stone. Arrange your fruit cut side up in your prepared dish.

In a medium mixing bowl mix the flour, sugar, eggs, vanilla and melted butter. Mix the milk with grated nutmeg and heat in a saucepan or microwave until it is hot.

Slowly whisk your milk mixture into your egg mixture, then pour it over the fruit.

The original recipe stated to dot the butter over the dish instead of including it in the batter, but in my opinion, this does not yield desirable results

Bake in your preheated oven on the bottom rack for 40 minutes, until the clafoutis is puffed, golden and set.

Sprinkle with granulated sugar and allow to cool slightly (it will be easier to cut) before serving with some good quality vanilla bean ice cream.

VARIATIONS

The classic clafoutis is made with cherries, and I would love to try this come summer when there is an abundance of fresh cherries.

You can really use any stone fruit in this recipe and it can be canned or fresh. I used canned apricot when I made it (which was delicious), but I have a sneaking suspicion the taste and texture would be much improved using fresh fruit.

I would also like to try some variations using fresh berries, or a pear and almond one. But I cannot vouch for the success of this as I am yet to test it. Ill post back on these variations when I get my hands of some fresh berries…