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.
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.
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.
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.