While I’m am off doing the above, I hope to be posting lots! However, I never wish to leave my devoted followers hanging. I thought there could be nothing more appropriate than giving you a recipe from Julia’s first cookbook, Mastering the Art of French Cooking. Since it is Fall and apples are abundant I am giving you a variation of a Clafoutis. Clafoutis is really just a fruit flan and is typically done with cherries. Her are Julia’s words.:
The clafoutis which is traditional in the Limousin during the cherry season is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart and is usually eaten warm.
Ingredients
- 1 1/4 pounds crisp apples, peeled, cut and cored I like to use a mix of tart and sweet, firm apples
- 3-4 Tbs. butter you will need extra for buttering dish
- 1/4 cup apple brandy you can substitute dark rum or cognac
- 1/8 tsp. cinnamon
- 1/3 cup sugar
- 1 cup milk
- 1/3 cup sugar
- 3 eggs
- 1 Tbs. pure vanilla extract
- 1/8 tsp. salt
- 2/3 cup sifted, all-purpose flour
Servings: people
Instructions
- Saute apples gently in hot butter, until browned. Let stand in skillet for 1/2 hour with the brandy, cinnamon and first 1/3 cup sugar.
- Blend together the milk, additional 1/3 cup sugar, eggs, vanilla, salt and flour for a full minute until well blended and frothy. It is best in a blender, but a hand mixer will work as well.
- Butter a fireproof baking dish. Pour a 1/4 inch layer of the batter in the dish and set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat.
- Spread the apple mixture over the batter layer. Pour on the remaining batter and smooth the surface with the back of a spoon.
- Place in the middle of an oven preheated to 350 and bake for about an hour. The clafoutis is done when it has puffed and browned and a needle or knife plunged in to its center comes out clean.
- Sprinkle the top with powdered sugar just before serving. It is best served warm or hot. It will sink slightly in the center.
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