Food With Legs Rotating Header Image

Winter Clafouti

Straight out the oven the clafouti is golden brown and puffed but will fall when cool

I can’t be the only who spent all summer putting fruit and vegetables in jars and now begins to wonder what to do with all of these preserves. Holiday sharing helped take a bite out of the surplus but there is still a ways to go and I’m tired of hearing about how well it all works with ice cream.

I called a 250 ml jar of my strawberries in syrup and the heel of a jar of balsamic cherries into service to make the clafouti recipe from the Earth to Table cookbook.

Batter ingredients: flour, sugar, eggs, cream, vanilla extract, zest, almonds, and salt

Batter ingredients: flour, sugar, eggs, cream, vanilla extract, zest, almonds, and salt

This book has grown on me since I reviewed it in October 2009. It commits the usual sin common to most Canadian cookbooks–not providing ingredient weights for baking but that argument can be saved for a future post–but still I’m finding myself using the recipes more often than average.

Preserved cherries and strawberries in a 10.25 inch cast iron skillet ready to receive the batter

Preserved cherries and strawberries in a 10.25 inch cast iron skillet ready to receive the batter

I only made minor changes so I won’t put up a recipe here. Well, except to point out the obvious point that if you, like me, don’t have ground almonds you can grind your own by buzzing chopped whole skinless or slivered almonds in the food processor before the rest of the ingredients. The batter is a loose one and a bit dripped through the hole in the bottom of my food processor’s work bowl. A blender would solve this problem but I wonder if it would also introduce too much air.

Also, if you’re really big on presentation you might want to pour the batter into the skillet first and then carefully float the fruit on top.

A slice of my clafouti with a minor compromise to those lovers of the powdered sugar garnish

A slice of my clafouti with a minor compromise to those lovers of the powdered sugar garnish

The finished dessert was delicious. A good flavour balance between the vanilla-accented sweetness and the citrus zest. The cherries with their tarragon and balsamic jar-partners are on the savoury side but worked perfectly here. Because of the delicate custardy base and low-volume fruit quota I think clafoutis are even better made from preserved fruit at this time of year than fresh fruit in the summer.

Similar Posts:

Share this post: More Food With Legs:
Posted in: Baking, Dessert.

6 Comments

  1. [...] This post was mentioned on Twitter by David Ort, Rossy Earle. Rossy Earle said: A favourite dessert in this house :) RT @ortdavid {New post} Winter clafouti with preserved strawberries and cherries. http://bit.ly/gOwPzq [...]

  2. Jen H says:

    Ooo, I may have to try this out with my vanilla cardamom peaches!

  3. Kat says:

    i can take some preserves off your hands.

  4. [...] the odd chance you have leftover preserved summer fruit (because I'm quickly running out and it's not gonna be pretty) it can be added to a clafouti for a [...]

  5. [...] the odd chance you have leftover preserved summer fruit (because I'm quickly running out and it's not gonna be pretty) it can be added to a clafouti for a [...]

  6. [...] jubilee for next year and while clafoutis did receive an impressive level of support (I made a winter version here) I decided to overrule the voters and stick with one of my initial inclinations: pan [...]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>