Grilled Fruit Clafoutis Recipes

SUNNY'S NUNYA BUSINESS FRUITY CLAFOUTIS

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F (or preheat a grill to 425 degrees F). Melt the butter in a cast-iron pan, tilting the pan to coat the sides.
• In a large bowl, mix the pancake batter (according to the package instructions, with the amount of water listed), yogurt and extract. Rest for 10 minutes, then pour the batter into the prepared pan. Add the raspberries and chocolate chips.
• Place the pan in the oven on the center rack or on the grill over indirect heat. Cook until the batter fluffs up and the center is slightly set, 20 to 25 minutes.
• Top with the almonds and a dusting of powdered sugar. Serve warm with a scoop of ice cream.

BASIC CLAFOUTIS

Steps:

• 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
• 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
• Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

CLAFOUTI

Steps:

• In a bowl, whisk the eggs. Gradually whisk in the flour, then the sugar, and finally the boiling milk, mixing thoroughly. Let stand for 2 hours to rest.
• Preheat oven to 325 degrees F.
• Strain batter into a buttered 9-inch cake pan to remove any lumps. Cover the top with cherries and bake for 35 minutes. Sprinkle with powdered sugar and serve warm.

CLAFOUTIS AUX POIRES

Steps:

• Preheat the oven to 400 degrees F.
• Place the seeds from the vanilla bean and the 2 teaspoons of sugar in a small bowl and mix thoroughly. Butter four 10-by-1 1/2-inch baking dishes and dust each of them with the vanilla sugar. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, and then on low speed add the 2/3 cup sugar, the flour, salt, heavy cream, milk, grated anise and pear brandy. Mix for 2 to 3 minutes until smooth, and then let the batter rest for 10 minutes.
• Meanwhile, peel, quarter, core and slice the pears and place the slices in a single layer on the bottom of each baking dish. Pour the batter over the top. Bake until golden brown, 40 to 45 minutes. Sprinkle with lime zest and serve warm.

STONE FRUIT POUCHES

Steps:

• Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.

CRANBERRY CLAFOUTIS

Steps:

• Combine the eggs, egg yolks, 1/2 cup turbinado sugar, the half-and-half, flour, Grand Marnier, vanilla and salt in a blender. Pulse until the sugar has dissolved and the batter is smooth, about 1 minute. Let sit at room temperature, 30 minutes.
• Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Butter the bottom and side of an 11-inch ceramic tart pan or pie plate and set on a baking sheet. Toss the cranberries with 5 tablespoons turbinado sugar in a small bowl; spread in the bottom of the prepared tart pan. Bake until the mixture starts to caramelize, about 20 minutes. Remove from the oven and reduce the temperature to 375 degrees F.
• Carefully pour 1 cup of the prepared batter into the hot pan and let sit 5 minutes, then pour in the remaining batter. Sprinkle the remaining 3 tablespoons turbinado sugar on top. Bake until puffed and almost set, about 30 minutes. Transfer to a rack and let cool 20 minutes. Dust with confectioners' sugar.

FRUIT & ALMOND CLAFOUTIS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
• Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.

STONE FRUIT CLAFOUTIS

Steps:

• Preheat oven to 350°F. Place butter in a 2-3-qt. shallow baking dish or medium (10") ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4-6 minutes.
• Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes. Add flour and blend just until combined.
• Pour batter into hot baking dish. Arrange fruit evenly over. Sprinkle with remaining 2 Tbsp. granulated sugar. Bake clafoutis until top is puffed and lightly golden brown, 25-35 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm.