Mixed Fruit Clafoutis

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Many, many eons ago, while I was studying French at university, I spent a year working as an English assistant in a couple of schools in the South West of France. Aside from this being one of the most enjoyable and formative years of my life, it was also remarkable from a culinary perspective. The other teachers were incredibly kind (mindful I think of their own time spent as French assistants in England) and would invite me often to their houses, and I also ended up giving lots of private English lessons, of the ‘chat in English to little Jean-Pierre for an hour, then join us for a dip in the pool and supper’ variety.

It was a lovely life, and also meant that I ended up dining in French people’s houses once or twice a week. Which was eye-opening. You learn a lot by seeing what people eat for reals – not in a restaurant or in a cooking class and when they’re not particularly trying to impress.

And I learned that in the South West of France, in summer, people eat a heck of a lot of clafoutis. Mostly made with cherries, but occasionally with the other stone fruits and berries of summer. And not surprisingly, because clafoutis is both super delicious and very easy to make.

If you search for ‘clafoutis’ on this blog you’ll see that it’s something I make a lot in the summer, and in fact I’ve posted the recipe before. But I made some beautiful mini mixed fruit ones last summer and never posted the pictures, so I hope you’ll forgive me if I post the recipe again, with some adaptations for minis.

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First up get yourself a quantity of the most beautiful fruit you can find – cherries, apricots, currants, peaches and plums all work well. I used a mix of red and yellow cherries, apricots and redcurrants. The exact amount is a bit difficult to specify but should be enough to cover the bottom of the dishes you will be using. Clafoutis can be made in any shallow ovenproof dish. This recipe makes enough for the large dish shown here or for approximately 6 largeish ramekins.

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Mixed Fruit Clafoutis
Serves 6
Mini mixed fruit version of the traditional French clafoutis
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. Enough fruit to cover the bottom of your dish(es) in a single layer
  2. Enough butter to thoroughly grease your dish(es)
  3. 5 tablespoons all-purpose/plain flour
  4. 1/2 teaspoon salt
  5. 4 tablespoons granulated sugar
  6. 5 large eggs
  7. 2 cups/500ml/16 fl oz single cream or half and half or creamy milk or a mixture of milk and heavy/double cream, depending on how decadent/slim/rich you’re feeling
  8. 1 1/2 teaspoons vanilla extract
  9. 2 tablespoons dark rum, kirsch, Armagnac or maraschino (optional)
  10. Enough granulated or powdered sugar to dredge thickly when cooked
Instructions
  1. Preheat the oven to 350 degrees F/180degrees C/Gas Mark 4
  2. Remove stems and pit fruit if necessary. The French often leave the pits in cherries as they're said to add an additional almond flavour to the batter (but warn your guests!) If using apricots or larger fruits slice them in half.
  3. Slather your dish with butter and add the fruit in a single layer
  4. In a mixing bowl combine the dry ingredients
  5. Warm the milk or cream until barely simmering (be vigilant, it mustn't boil)
  6. Whisk the eggs into the warm cream
  7. Whisk the liquid ingredients into the dry ingredients until well-blended
  8. Stir in the the vanilla and rum etc. if using.
  9. Strain the batter over the fruit (very often I can’t be bothered to strain it) to a depth of about 1 1/2 inches. You should still be able to see the top of the fruit over the batter.
  10. Bake for 25 minutes for small clafoutis, 40 minutes for large until golden round the edges and firm to the touch
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Here are my little clafoutis showing the depth and proportion of batter to fruit you should be aiming for. Clafoutis is very forgiving, so make them in any shapes and sizes of cookware you have to hand until you have used up all your batter. 

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 Here are my lovelies puffing up and firming up in the oven. 

And here they are all ready to eat. Serve with some chilled cream or creme fraiche if you’re feeling luxurious but it’s really not at all necessary. 

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Dear hearts I am back!

If you haven’t been following along on Instagram (Sheesh, Paola, we have LIVES), we’ve just been on a family vacation to Rome, Sardinia, Corsica and an afternoon in England. And it was lovely. Though at the same time I am glad to be back sleeping in my very own bed for a bit and able to enjoy the rollicking Seattle summer.

I do of course have many, MANY photos to share with you, together with more from Tuscany (you didn’t think you’d be getting off THAT lightly did you?). You have been warned.

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Comments

  1. says

    HI Paola! I love calfoutis! Of course you have red currants!! : ) I can’t stand their tartness… too much for me, but I enjoy a lovely black currant press at times! Too bad you can’t find a really good currant press around these parts! These are so easy and delightful – we make them at night and have them in the morning, too delicious!

  2. says

    The tartness of redcurrants is actually good in clafoutis, cuts through all the sweetness, but you blackcurrants would be a lovely substitute. What IS a blackcurrant press? Sounds fab…

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