Pineapple Inn Nectarine And Blueberry Clafouti
Source: Pineapple Inn – Nantucket, Massachusetts
2 nectarines (about 1/2 pound)
1 cup blueberries (about 5 ounces)
1 cup fruity white wine such as Riesling
5 tablespoons unsalted butter
4 large eggs
1/2 cup granulated sugar
1/8 teaspoon salt
1/2 cup all-purpose flour
1 cup whole milk
1 tablespoon vanilla extract
Confectioners’ sugar (for dusting)
Preheat oven to 325 degrees F, and butter a 2-quart shallow baking dish.
Cut nectarines into 1/4-inch-thick wedges and in a bowl macerate with blueberries in wine 15 minutes.
Melt butter and cool slightly. In a large bowl whisk together eggs, granulated sugar, and salt. Whisk in flour until combined well and whisk in milk, butter, vanilla extract and 1/4 cup wine from fruit mixture until smooth. With a slotted spoon transfer fruit to baking dish, reserving wine for another use (such as sangria), and arrange in bottom. Carefully pour batter over fruit (the fruit will rise to the top) and bake in upper third of oven until puffed and set in center, 55 to 60 minutes. Transfer clafouti to a rack to cool.
Just before serving, dust clafouti with confectioners’ sugar. Serve clafouti warm or at room temperature.
Serves 6 to 8.
Strawberry Clafouti
1/2 teaspoon butter
3/4 cup all-purpose flour
4 tablespoons granulated sugar
4 eggs
1 1/4 cups milk (2 percent or fat-free)
1/4 cup cr?me de cassis (substitute Chambord or raspberry pur?e)
2 tablespoons plain yogurt or sour cream
4 tablespoons honey
4 cups sliced ripe strawberries
Confectioners’ sugar
Sprigs of mint for garnish
Scoops of your favorite ice cream
Preheat the oven to 375 degrees F. Butter a 10-inch cake, quiche or tart pan that is at least 2 inches deep and does NOT have a removable bottom. Set aside.
In a mixing bowl, combine the flour and sugar. In a separate bowl, mix together the eggs, milk, cr?me de cassis, yogurt and honey until smooth. Slowly incorporate the egg mixture into the flour and sugar mixture, stirring until smooth but not overworked.
Add one-third of the batter to the tart pan and place on the lower rack of the oven. Cook until it starts to firm, about 10 minutes. Remove from the oven and flatten, if necessary, to make room for the remaining mixture. In a separate large bowl, combine the strawberries and the remaining batter. Pour into the tart pan over the existing batter and finish baking until solid and golden, about 40 minutes. Remove from the oven and cool on a wire rack.
Cut into pie-shaped wedges and place in the center of serving plates. Sprinkle the plate and clafouti with confectioners’ sugar. Garnish with a sprig of mint and serve with your favorite ice cream.
Serves 8.
Cherry Clafouti
1 1/4 cups milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
2/3 cup sifted flour
3 cups black cherries*, pitted
1/3 cup granulated sugar
Confectioners’ sugar (for garnish)
*Use fresh black, sweet cherries in season. Otherwise, use drained, canned, pitted bing cherries.
Preheat oven to 350 degrees F. Butter a 2-quart ovenproof baking dish, 1 1/2 inches deep.
Place milk, sugar, eggs, vanilla extract, salt and flour in blender. Cover and blend at high speed for 1 minute.
Pour a 1/4 inch layer of batter into the prepared baking dish. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat. Spread the cherries over the batter and sprinkle on the sugar. Pour on the remaining batter and smooth the surface with the back of a spoon. Place in middle position of oven and bake for about 55 minutes to 1 hour. The Clafouti is done when it has puffed and browned and a needle or knife plunged into its center comes out clean.
Sprinkle top with confectioners’ sugar just before serving.
Serves 6 to 8.
Pear Clafouti
From the kitchen of Martin James ? Copenhagen, Denmark
4 large eggs
1/2 cup granulated sugar
Pinch of salt
1/3 cup all-purpose flour
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 large pears, peeled, cored, sliced
Powdered sugar
Preheat oven to 325 degrees F. Generously butter 9-inch-diameter deep-dish glass pie plate.
Beat eggs, 1/2 cup sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and lemon peel and whisk until smooth. Arrange pears in bottom of prepared plate. Pour custard over pears. Bake until clafouti is set in center and golden on top, about 55 minutes. Sprinkle powdered sugar over and serve.
Serves 6.
Raspberry Clafouti
Posted by Tiffany at recipegoldmine.com 2/18/2002 8:23 pm
Serves: 8
5 tablespoons softened butter
1/3 cup granulated sugar
1 egg
Pinch salt
1 1/4 cups flour
1/4 cup plus 3 tablespoons granulated sugar
2 tablespoons cornstarch
2 tablespoons finely ground skinless blanched almonds
2 eggs
2 egg yolks
2/3 cup heavy cream
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 pint fresh raspberries
Fresh raspberries
Toasted, sliced almonds
Powdered sugar
Heat oven to 350 degrees F.
Process butter and sugar till creamy. Add egg and salt. Process. Add flour. Pulse till blended. Press dough evenly over bottom and up sides of 9-inch tart pan with removable bottom. Freeze 15 minutes till firm. Bake 25 minutes or till golden around edge. (Crust may puff in center but will settle as it cools.) Cool in pan on rack.
Whisk sugar, cornstarch and ground almonds in a medium bowl to combine. Whisk in eggs and egg yolks. When blended whisk in cream, milk and vanilla. Refrigerate. Place tart pan on a baking sheet. Sprinkle on raspberries. Place sheet in oven. Pour filling over raspberries. Bake 25-30 minutes till custard is set and puffed slightly around edges. Cool.
Remove side of pan. Garnish with berries and almonds. Dust with powdered sugar.
Serve warm or at room temperature with whipped cream.
Blueberry Clafouti
4 eggs
2 cups milk
1/2 cup all-purpose flour
1 tablespoon ground cinnamon
1 cup sifted confectioners’ sugar, divided
1/2 teaspoon salt
2 cups fresh or frozen blueberries
2 tablespoons butter
Preheat oven to 375 degrees F. Liberally grease a large cast iron skillet or 12-inch fluted flan dish.
In a large bowl, beat the eggs and milk together, then gradually stir in the flour, cinnamon, 3/4 cup of the confectioners’ sugar and the salt. Beat until smooth. Gently fold in the blueberries.
Generously butter a large, heavy skillet or 12-inch fluted flan dish.
Bake until golden brown and set, about 45 minutes.
Let cool and sprinkle with the remaining 1/4 cup confectioners’ sugar to serve.
Plum Clafouti
2 eggs
1 egg yolk
1/4 cup granulated sugar
1/2 cup half-and-half
1 tablespoon brandy (optional)
6 tablespoons all-purpose flour
Dash of salt
2 cups sliced, pitted Asian plums (6 plums)
1/4 cup minced crystallized ginger
Preheat oven to 350 degrees F.
Whisk together eggs, yolk, granulated sugar, half-and-half and brandy. Stir in flour and salt.
Scatter plums and ginger in bottom of 8-inch round pan. Pour on egg mixture.
Bake until clafouti is puffed and firm, about 40 minutes. Remove from oven. Sprinkle with confectioners’ sugar. Set aside 10 minutes.
Cut in half and serve warm.
Yields 2 servings.
Pineapple Inn Nectarine And Blueberry Clafouti
Source: Pineapple Inn – Nantucket, Massachusetts
2 nectarines (about 1/2 pound)
1 cup blueberries (about 5 ounces)
1 cup fruity white wine such as Riesling
5 tablespoons unsalted butter
4 large eggs
1/2 cup granulated sugar
1/8 teaspoon salt
1/2 cup all-purpose flour
1 cup whole milk
1 tablespoon vanilla extract
Confectioners’ sugar (for dusting)
Preheat oven to 325 degrees F, and butter a 2-quart shallow baking dish.
Cut nectarines into 1/4-inch-thick wedges and in a bowl macerate with blueberries in wine 15 minutes.
Melt butter and cool slightly. In a large bowl whisk together eggs, granulated sugar, and salt. Whisk in flour until combined well and whisk in milk, butter, vanilla extract and 1/4 cup wine from fruit mixture until smooth. With a slotted spoon transfer fruit to baking dish, reserving wine for another use (such as sangria), and arrange in bottom. Carefully pour batter over fruit (the fruit will rise to the top) and bake in upper third of oven until puffed and set in center, 55 to 60 minutes. Transfer clafouti to a rack to cool.
Just before serving, dust clafouti with confectioners’ sugar. Serve clafouti warm or at room temperature.
Serves 6 to 8.
