Apple, Strawberry and Lavender Flognarde
In anticipation of the upcoming Lavender Festival, I’ve been experimenting with my culinary lavender stash. Lately I seem to be stuck on flognardes because they are so darn good; so this week, it’s an Apple, Strawberry and Lavender Flognarde featuring tart Granny Smith apples and freshly picked sweet strawberries. A divine pairing.
Fresh fruit – about 1-1/2 pounds, enough to adequately fill a shallow baking dish, overfilling a bit to allow for shrinkage
3 – 4 eggs depending on their size
1 cup organic milk or heavy cream
3/4 cup raw sugar*
1/2 cup unbleached flour
5 tablespoons butter melted
1 tablespoon vanilla
1/2 – 1 teaspoon culinary lavender
Optional: crème fraîche
Preheat the oven to 325 degrees.
Butter a shallow 2-quart baking dish. Wash and hull the strawberries, cut into halves or quarters and place into a glass bowl. Pour a few tablespoons of white wine over the berries and gently turn to mix. Let sit while preparing the apples. Wash, peel, quarter and core at least two apples. Slice half of the apples into thin wedges and dice the remainder into 1/4-inch thick pieces. Spread the strawberries over the bottom of the baking dish and then add the chopped apple pieces, stirring gently to combine. Arrange the apples slices in a circle over the top of the fruit.
In a blender, combine eggs, milk, sugar, flour, butter, vanilla and lavender; blend until smooth. Pour egg mixture over the fruit. Dust the top with a little lavender sugar, cinnamon or nutmeg if desired. Bake the flognarde in the upper third of the preheated oven until puffed and set to the touch in the center, 55 to 65 minutes. Serve warm.
Mix 1/4 teaspoon lavender into a small bowl crème fraîche. Mix well. Serve each slice of flognard with dollop of lavender crème fraîche.
* If you are using any apple other than Granny Smith, or using substituting any other fruit, reduce the sugar to 1/2 cup.
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