I haven’t done it in so long clafoutis. In fact, it’s the second time! hahahahahah But no one needs to know that, 😡 The dish has French origins, and is nothing more than a fruit bake with a base dough made from eggs.
Typically, the fruit of choice is cherry. But it is possible to place practically any one. I just don’t know if it should be very good with avocado, coconut, jackfruit… hahahahah you get the idea.
I don’t know if it was bad luck or it was meant to be, the pear was half green and the plum was sour! I thought that during cooking the pear would become softer, but it continued to have a firmer texture. However, even though it wasn’t at its peak of sweetness, it was sweet!
For this recipe, when serving it is more than necessary to accompany a scoop (or several) of vanilla ice cream. It was a marriage where they both show themselves and are better than they would be alone.
Baked Apple, Plum and Pear Clafoutis
Makes: 4 people
- 4 eggs (room temperature)
- 250 mL leite integral (whole or skimmed; 1 cup.)
- 100 g crystal Sugar (+ extra amount for sprinkling)
- 1 soup spoon vanilla extract (or 1-2mL essence)
- 70 g wheat flour
- 1/2 c. tea refined salt (pinch)
- Assorted fruit: a large pear (one apple, 2 plums)
- Powdered sugar (sprinkle)
1 cup: 250mL | 1 tablespoon: 15mL.
- Oven must be preheated to 200-230ºC. Grease a (porcelain) pan with butter and sprinkle with sugar. With the fruits properly sanitized, if they are as suggested, peel the pear and apple. Remove the pit from the plum. Cut into slices and distribute over the pan.
- In a bowl, beat the eggs until foamy. Then, add the sugar, salt and vanilla. Mix well. Finally, add the wheat flour, and just stir as necessary to mix the wheat flour.
- Place over the fruits. Bake for 20-30 minutes, keep an eye on it. Test with a toothpick, it came out damp and dry and it’s ready. It’s moist with water and not raw dough, huh? Before serving, sprinkle with icing sugar.
- The ideal is to serve slightly warm with vanilla ice cream!
- Adapted: Anthony Bourdain and Julia Child (affiliate link).
- Ovo: It left me with a slight memory of eggs. To minimize this, remove the film from the yolk. Sifting them or simply pulling the film off with your fingers.
- Grow up: during baking the dough “rises” resembling a soufflé and as soon as it comes out of the oven it starts to deflate, this is normal.
