PEAR CLAFOUTI
Steps:
- Preheat the oven to 375 degrees F.
- Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
- Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
- Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.
PEACH-RASPBERRY CLAFOUTI
Peaches and raspberries lend a double dose of seasonal flavor to this spoonable dessert from the French countryside. The eggy batter becomes custardlike when baked, so every bite is rich and creamy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Butter a 12-inch round baking dish; set aside. Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved. Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.
- Preheat oven to 325 degrees. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.
- Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
- Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving.
RASPBERRY CLAFOUTIS
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Grease a 3-quart Dutch oven with 1 tablespoon butter, then sprinkle with 1 tablespoon sugar. Warm gently over low heat while you make the batter.
- To a blender, add the eggs, milk, 2/3 cup sugar, vanilla, cardamom, cinnamon, salt and flour. Blend on high until a smooth batter forms, about 30 seconds.
- Sprinkle the raspberries over the bottom of the preheated Dutch oven. Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top. Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes. Let cool in the pan for 10 minutes (it will deflate slightly).
- Meanwhile, whisk together the yogurt and agave syrup in a small bowl. Dust the clafoutis with powdered sugar if desired. Serve with yogurt and chopped pistachios on the side.
PEACH AND RASPBERRY CLAFOUTI
Clafouti is a custard-like dessert made with fresh fruit and batter in a baking dish. It is so wonderful to serve during the summer when the fruit is ripe.-Anne Castle Ellen Grinsfelder, Logan, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Layer peaches and raspberries in a shallow greased 5-cup baking dish; dot with butter. , In a food processor, cover and process almonds with flour until ground. Add cream, 1/3 cup sugar, eggs, port, salt; blend, scraping sides as necessary. , Pour custard slowly over fruit. Sprinkle with 2 tablespoons sugar. Bake at 400° for 30-40 minutes until top is golden and custard set. Cool on a wire rack for 20 minutes. Serve warm with whipped cream. Garnish with raspberries and mint.
Nutrition Facts :
JULIA CHILD'S BERRY CLAFOUTIS
This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.
Provided by Julia Moskin
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
- Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
- Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
- Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
- Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 22 grams, TransFat 0 grams
PEACH CLAFOUTI
The egg-rich batter to this French-inspired dessert becomes custard-like when baked, while the peaches become soft and bursting with sweetness once exposed to the heat of the oven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together eggs and flour until combined. Add sour cream, milk, granulated sugar, vanilla, and salt and whisk to combine. Pour mixture into four 2-cup baking dishes or a 3-quart baking dish. Scatter peaches in a single layer in batter. Bake until custard is browned at edges and center is set, 30 minutes. Let cool slightly. Serve warm, dusted with confectioners' sugar.
Nutrition Facts : Calories 447 g, Fat 18 g, Fiber 2 g, Protein 14 g
RASPBERRY CLAFOUTIS
If you have some fresh red raspberries, this quick and easy French dessert can be made with ingredients you likely have on hand in your kitchen.
Provided by Janene Yothers Groff
Categories World Cuisine Recipes European French
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour and 1/4 cup plus 2 tablespoons sugar together in a bowl. Whisk in eggs and butter. Add 1/4 cup plus 2 tablespoons milk and lemon juice; whisk until batter is very smooth, about 3 minutes.
- Pour batter into a 9-inch oval or round baking dish. Scatter raspberries on top.
- Bake in the preheated oven until puffy and golden, about 30 minutes. Let cool, about 15 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 210.5 calories, Carbohydrate 28.6 g, Cholesterol 109.5 mg, Fat 8.9 g, Fiber 3.1 g, Protein 5.2 g, SaturatedFat 4.6 g, Sodium 82.4 mg, Sugar 17.8 g
PEACH-RASPBERRY CLAFOUTI
Steps:
- Butter a 12-inch round baking dish; set aside. Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved. Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.
- Preheat the oven to 325°F. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.
- Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
- Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving. The clafouti can be refrigerated, covered, up to 1 day.
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RASPBERRY PEACH CLAFOUTIS - JUST A LITTLE BIT OF BACON
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Estimated Reading Time 5 mins
- Add the eggs, milk, sugar, vanilla, cinnamon, and salt to a blender. Pulse a few times to mix it all together. Add the flour and pulse until the mixture is smooth. Transfer the batter to the refrigerator and let it rest for at least 30 minutes.
- Cut the peaches in half and slice them 1/4 inch thick. Toss the peach slices with the brandy and let it steep on the counter for 30 minutes.
- Drain the brandy from the peaches into the batter and stir it in. Lay half of the peaches and raspberries in the bottom of the baking dish. Pour in the batter. Arrange the remaining peach slices and raspberries over the top.
FRESH PEACH & RASPBERRY CLAFOUTIS - SAVING ROOM FOR …
From savingdessert.com
5/5 (3)Total Time 1 hr 10 minsCategory DessertCalories 247 per serving
- Butter an 8 cup flat shallow pan, or combination of smaller baking dishes for individual servings. Lightly sprinkle granulated sugar the buttered dish(s) to lightly coat. Set aside.
- In a medium mixing bowl combine the sliced peaches, lemon zest, lemon juice, 1 tablespoon granulated sugar and raspberries. Gently toss to coat the fruit. Set aside.
- In the carafe of a blender combine 1/2 cup granulated sugar, almond and vanilla extracts, eggs, milk, heavy cream, flour and salt. Blend for 1 minute until frothy.
RASPBERRY-PEACH CLAFOUTI - BETTER HOMES & GARDENS
From bhg.com
4/5 (19)Total Time 1 hr 30 minsServings 8Calories 198 per serving
- Preheat oven to 375°F. Butter the bottom and sides of a 9-inch deep-dish pie plate with the 1 teaspoon butter; set aside.
- In a medium bowl combine whipping cream, milk, eggs, flour, granulated sugar, melted butter, vanilla, and salt. Beat with an electric mixer on low speed until smooth. Arrange peaches and raspberries in the prepared pie plate. Pour cream mixture over fruit.
- Bake for 50 to 55 minutes or until puffed and lightly browned. Cool on a wire rack for 15 minutes. Sprinkle lightly with powdered sugar (if desired) and garnish with basil. Serve warm.
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