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Clafoutis master recipe
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Ingredients
3 cups ripe peaches, peeled and sliced
3 eggs
1/4 cup flour
3/8 cup sugar
1/4 cup brandy, peach brandy or plum brandy
1/2 cup heavy cream
1/3 cup milk, or less
1/4 cup sliced almonds, chopped pistachios or pecans
1 tablespoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon salt
grated nutmeg, optional
Method
Gently toss sliced fruit in brandy and 1/4 cup sugar in a bowl. Set aside for an hour.
Preheat oven to 400 degrees F. Butter 10-inch pie pan or other baking dish at least two inches deep.
Mix the nuts and 1/8 cup sugar in a small bowl with cinnamon, and if you like, add three or four gratings of nutmeg.
Drain liquid from fruit into measuring cup. Add cream, and then add enough milk to total 1- 1/4 cup liquid.
Pour liquid into blender. Add eggs, flour, vanilla, and salt, and blend at high setting for 1 minute.
Pour batter into dish. Spoon fruit and any remaining juices into batter, ensuring fruit is spread throughout dish.
Sprinkle spiced nut sugar over top. Place dish on tray to catch any spills, and place in preheated oven.
Bake for 45 minutes or so, until brown and puffy. Even done, this clafoutis will still shimmy slightly in the center when you wiggle the dish. More cake-y versions, with more flour, will not.
Serve warm or at room temperature, accented with powdered sugar, or whipped cream. Or not.
Plum clove clafoutis: Substitute fully ripe plums for peaches; red plums, prune plums and well. Whether they must be peeled is up to you, though I prefer to peel red plums. Add 1/4 teaspoon ground cloves to the nut-sugar mixture.
Pear almond clafoutis: Peel and core soft, juicy Bartlett or red pears, and substitute for peaches. Add 1/2 teaspoon almond extract to batter.
By Andrew Z. Galarneau
BUFFALO NEWS STAFF REPORTER Updated: 09/26/07
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