Granny Smith Green Apple Clafouti
It was a leisurely gorgeous Sun Valley Sunday with two dog walks with Hugo, my toy poodle, and a glorious bike ride North on Hwy.75, so I had planned a really nice dinner for myself—shrimp and linguine with an olive oil/butter/garlic/fresh parsley sauce; however, my tooth, yes that one, the sweet one, was craving a desert. I had just bought some nice green Granny Smith apples and so had that in mind. Actually, what I had in mind was a memory of my mother’s every Sunday fabulous apple pie that she made. So, I thought something less complicated like a clafouti would be very good. And it was!!! Well, I didn’t eat the whole thing————but I could have.
3 to 4 Granny Smith or Pippin apples
1 lemon- rind finely grated
¼ C. Marsala Wine (or Madeira)
2/3 C. half & half
1/3 C water
1/2 C. granulated sugar
1/2 C. all-purpose flour
5 Tblsp. melted sweet butter
1/2 Tblsp. vanilla
1/2 Tblsp. almond extract—(if you don’t want the almond flavor, just use 1 Tblsp. vanilla)
1/8 Tsp. salt
1/4 C. currants or raisins (optional)
1/4 C. slivered blanched almonds (optional)
Powdered sugar for dusting
- Preheat oven to 350.
- Pam-spray a shallow 2-quart baking dish.
- Pare and slice apples in thin slices. I leave the skin out—but that’s up to you.
- Drop the apples in a medium sized bowl and pour over them the Marsala and the grated lemon rind. Mix and let stand 10 to 15 minutes or longer if you wish.
- In a blender, combine eggs, milk, sugar, flouw, melted butter, vanilla, almond extract, and salt; whirl until smooth. With a slotted spoon, transfer the apples to the baking dish. Pour remaining wine into egg mixture and whirl again to blend.
- Lightly mix into the fruit the almonds and currants/raisins.
- Pour egg mixture over fruit.
- Bake in the preheated oven on the middle or top third rack until puffed and set to the touch in the center—55 to 65 minutes. It’ll settle slightly as it is cooling.
- Sprinkle powdered sugar over the top before serving.
- I also serve European Style yogurt (Straus) with it. But ice cream or crème fraiche will do as well.
Just what I love—getting an emergency email from a friend who needs a recipe-quick- please!!!
Subject: Pear Tart
>>> Hi, I am at my friends house for dinner and we were remembering a pear
>>> desert we used to make like peach cobbler but healthy with pears. Do you
>>> ever make anything like that ?? Maybe pear,almond? Thanks, J
Answer from Margot
>> This is not exactly a tart, but it’s delicious. It’s a Clafouti—a
>> French peasant dish using the left over fruit from their orchards.
>> 1 1/2 lbs pears (I leave the skin on and slice thin)
>> 1/4 C. sweet white wine such as madeira
>> 3 large eggs
>> 1 C. whole milk
>> 1/2 C. granulated sugar
>> 1/3 C. all-purpose flour
>> 3 Tblsp. unsalted butter, melted
>> 1 Tblsp. almond extract (or 1/2 vanilla and 1/2 almond)
>> 1/8 tsp. salt
>> Powdered sugar for dusting
>> 1. Preheat oven to 325. Butter or pam spray a shallow 2-quart baking
>> 2. Place sliced pears into a bowl. Add wine and mix gently. Let stand 5
>> 3. In a blender, combine eggs, milk, sugar, flour, melted butter, almond,
>> and salt. Whirl till smooth. With a slotted spoon, transfer fruit to
>> buttered baking dish. Pour remaining wine and juices into egg mixture and
>> whirl again to blend. Pour egg mixture over fruit.
>> 4. Bake calfouti in upper third of the preheated oven until puffed and
>> set to the touch in the center–55 to 65 minutes.
>> 5. Serve warm (it will settle slightly as it cools). Sprinkle powdered
>> sugar over the top before serving.
>> 6. Ice cream or creamy yogurt or sweet creme fraiche over it makes it
>> extra yummy
>> 7. You can also add some raisins or currants with pears when soaking in
>> the wine. And you can add some slivered almonds on top at the end.
>> Bon Appetit!!!!
>> Here’s a Cobbler recipe I just got on-line that you might try:
>> 1/2 Cup butter
>> 1 C. flour
>> 1 1/2 tsp baking powder
>> 1 C whole milk
>> 1 C sugar
>> 1/2 to 1 tsp tsp almond (or vanila) extract
>> 2 C. sliced pears (or can be peaches)
>> Preheat oven to 350
>> Place butter in 13 X 9 inch baking dish. Place dish in oven to melt
>> butter. Mix flour, baking powder, and salt in large bowl. Stir in milk,
>> almond or vanila extract and sugar to form batter. Revmove baking dish
>> from oven and pour batter into it. Spoon pears (peaches) and any juices
>> evenly over batter. Bake until batter rises and brown on top–about 30
Clafouti aux Baie (berries in French)
I bet that you thought that Memorial Day was over. Well, it’s not. Today is the real deal. In order to make a 3 day holiday of it, this holiday was changed to the last Monday of May. So, I am still thinking red, white and blue. France also is a red, white and blue nation, so I thought that a French dish could be appropriate for today. The clafouti is an excellent and easy dish to make. It actually looks elegant when dusted with a bit of powdered sugar. I’m not sure that elegance was in mind when the clafouti was originated. It started out as an ancient rustic peasant French pudding made in late spring and featuring typically stone fruits. It was served for desert, but it can also work as a nice breakfast dish. You can make it with various fruits and with many slightly different ingredients. I serve mine warm with French vanilla ice cream or yogurt.
4 egg whites, lightly beaten
2 eggs, lightly beaten
1/3 C. granulated sugar
3 Tblsp. honey
2 Tblsp. Kirch (cherry liqueur but you can also use orange liqueur or juice)
1 Tsp. vanilla
Dash of salt
1 ½ C. whole milk yogurt
1 C. Flour
3 Cups mixed berries—or if you wish, of just one kind of berries
2 tsp. sifted confectioner’s sugar
For garnish, save some berries
Preheat oven to 375 F
- In a large bowl beat together the egg whites, eggs, sugar, honey, Kirsch, vanilla and salt with an electric beater.
- Stir in the yogurt till smooth
- Add flour and beat until combined and smooth
- Arrange the berries on the bottom of a buttered or non-stick sprayed 10-inch ceramic quiche dish. Pour the batter over the berries.
- Bake for 30-35 minutes or until the center seems set when shaken slightly.
- Cool for 30 minutes.
Serve the clafouti warm. Just before serving sprinkle with the sifted confectioner’s sugar and garnish with the left over saved berries.
Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551
& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com
Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.