Thursday, May 31, 2007


Clipped this from the Aqua Newsletter.

A traditional dish that can include nearly any fruit or vegetable, clafoutis originated in the Limousin region of southern central France. Delicious, satisfying, and easy-to-make, this venerable French classic is a great addition for a brunch buffet.


2 eggs
3/4 cup sugar
pinch of salt
1 cup crème fraiche or sour cream
1 tablespoon flour
6 cups red fruit, such as cherries, raspberries, or strawberries, pitted and halved
1 tablespoon water
1 tablespoon lemon juice
Fruit sorbet, vanilla or pistachio ice cream (optional)

For the clafoutis:

Preheat the oven to 350 ° F. Butter and flour a 10" square or round ceramic or glass baking dish.

Whisk eggs and ¼ cup of sugar together, gradually adding salt, flour, and crème fraiche. Blend until smooth. Pour into dish and add 4 cups of the red fruit on top of mixture. Bake for 20 minutes.

For the compote:

In a medium pan bring 2 cups of red fruit, 1/3 cup of the sugar, water, and lemon juice to a simmer, and cook for 20 minutes over low heat, stirring occasionally.

To assemble dish:

Spoon clafoutis into bowls, pour compote over top. Garnish with sorbet or ice cream, if desired.

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