Monday, May 27, 2013

Raspberry Clafoutis

Summertime means lots of fresh, local fruit.  For a fun activity, head to a local pick-your-own farm or a farmer’s market (or your nearest grocery store).  My friend, Marlene, made this dessert recently for a dinner party.  It was devoured and she sent me a picture of the last remaining morsel.  We made it for friends this past weekend and there was only a morsel left too (difference was, I took a picture BEFORE it was gobbled up.)  The custard essentially is there to hold the raspberries together.

Clafoutis is a traditional baked French dessert of black cherries.  When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.  I can pronounce neither so will stick with clafoutis and the raspberries.

Raspberry Clafoutis
1.      1/2 cup all-purpose flour
2.      1/4 cup plus 2 tablespoons sugar
3.      Salt
4.      3 large eggs
5.      3 Tbsp unsalted butter, melted
6.      Finely grated zest of 1 lemon
7.      1/4 cup plus 2 tablespoons milk
8.      1 1/2 pints raspberries (12 oz container or 3 cups)
9.      Confectioners' sugar, for dusting

Preheat the oven to 350°. Butter a 9-inch gratin dish (I used a deep pie dish instead). In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin or pie dish and top with the raspberries.
Bake for about 30-35 minutes, until the clafoutis is set and golden.  Let cool slightly.  Dust with confectioners' sugar, cut into wedges and serve.

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