Clafoutis aka Summer Fruit Flognarde
Clafoutis (kla-foo-TEE), sometimes spelled clafouti, is a custard-like French dessert that is made by baking fresh fruit (traditionally cherries) and a batter in a baking dish. Originally from Limousin, the dish’s name comes from Occitan clafotís, from the verb clafir, meaning “to fill up” (implied: “the batter with cherries”). Clafoutis spread throughout France during the 19th century.
When other kinds of fruit, such as plums, prunes, apples, cranberries or blackberries are used instead of cherries, the dish is called a “flognarde” (sometimes spelled “flaugnarde”).
Summer Fruit Flognarde
Fresh fruit, rinsed (I used a combination of apricots, pluots, nectarines, figs and plums – about 1-1/2 pounds, enough to adequately fill a shallow baking dish, overfilling a bit to allow for shrinkage)
Approximately 1/4 cup Riesling or other sweet white wine
3 large eggs
1 cup whole milk
1/2 cup raw sugar
1/2 cup unbleached flour
5 tablespoons butter melted
1 tablespoon vanilla
Preheat the oven to 325 degrees. Butter a shallow 2-quart baking dish. Cut fruit off pits into 1/4-inch thick wedges and place in bowl. Add wine and mix gently. Let sit 5 minutes. In a blender, combine eggs, milk, sugar, flour, butter and vanilla; blend until smooth. With a slotted spoon, transfer fruit to buttered baking dish. Pour remaining wine and juices into egg mixture and blend again until just mixed. Pour egg mixture over the fruit. 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. Dust top with powdered sugar, serve warm. Serves 6-8
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.