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Vary Berry Clafouti
Cherries are the traditional fruit for a clafouti, but Julia offers some very appetizing alternatives, including
blackberries and blueberries.
| 3 c. pitted cherries, blackberries, or blueberries |
1 1/4 c. milk |
| 1/3 c. granulated sugar |
3 large eggs |
| 1 T. vanilla extract |
1/8 t. salt |
| all-purpose flour, 2/3 c. with cherries, 1 1/4 c. with black- or blueberries |
1/3 c. granulated sugar |
| 2 T. confectioners' sugar |
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- Preheat oven to 350o.
- Rinse the berries, and set them aside.
- Place the milk, 1/3 c. sugar, eggs, vanilla, salt, and flour in a blender, in the order given, and
mix them at a high speed for a full minute.
- Lightly butter a large (7- to 8-cup, at least 1 1/2 inches deep) baking dish.
Pour into it a light coating (1/4 inch deep) of the batter and move the dish to the oven.
Place in the oven for about 5 minutes–until the batter has set in the bottom of the dish.
- Remove the dish from the oven. Place the berries atop the batter, sprinkle
them with the remaining 1/3 c. granulated sugar, and cover them with the remaining batter.
- Bake in the middle position of the oven for about an hour, until the clafouti has puffed and browned
and a toothpick or knife plunged into its center comes out clean.
- Remove from the oven, sprinkle with the confectioners' sugar, and serve. As Julia notes,
the clafouti need not be served hot, but it should still be warm.
6 - 8 servings
Source: Julia Child et al., Mastering the Art of French Cooking, Volume One
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