Forest Fruits Clafoutis Recipes

FOREST FRUITS CLAFOUTIS

Forest fruits clafoutis image

A delicious dessert, made with gluten-free flour

Provided by Good Food team

Categories Buffet, Dessert, Dinner, Lunch

Time 55m

Number Of Ingredients 10

Ingredients

500ml frozen Black Forest fruits , thawed
5-6 tbsp golden caster sugar
15g Pure dairy-free spread
85g Doves Farm gluten-free plain flour
½ tsp ground cinnamon
4 eggs
400ml can coconut milk
3 tbsp blackcurrant or red fruit squash
½ tsp arrowroot , blended with a little water
icing sugar , to dust

Steps:

Heat oven to 200C/fan 180C/gas 6. Drain the fruit reserving the juice. Toss berries with 1 tbsp sugar, then spread in an even layer in a 24cm round ovenproof dish, greased with vegetable spread.
Sift the flour and cinnamon into a large bowl and stir in the remaining sugar. In a jug, beat the eggs and coconut milk together, then whisk into the flour mixture to make a smooth batter. Pour the batter slowly over the fruit then bake for 40-45 mins.
Heat the squash and reserved juice in a pan. Stir in the arrowroot until thickened. Dust the clafoutis with icing sugar and serve drizzled with the coulis.

Nutrition Facts : Calories 337 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.41 milligram of sodium

GRILLED FRUIT CLAFOUTIS

Grilled Fruit Clafoutis image

Provided by Alton Brown

Categories dessert

Time 50m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 medium pear, peeled, cored, and cut in 1/2
1 (6-ounce) wedge fresh pineapple, sliced 1/2-inch thick
Olive oil, for brushing fruit and Dutch oven
2 large eggs
1/4 cup sugar
1/2 cup all-purpose flour
1/2 cup whole milk
1 teaspoon vanilla extract

Steps:

Special equipment: Chimney starter, all-natural charcoal briquettes, and kettle grill
Fill 1 large chimney starter with charcoal briquettes and light. Once the coals are ashy white, transfer to a kettle grill and spread evenly. Set grate over coals.
Lightly brush all sides of fruit with oil and grill for 1 1/2 minutes on each side. Remove from the grill to a cutting board, and cut into 1/2-inch pieces. Lightly oil the bottom and sides of the Dutch oven and spread the fruit evenly over the bottom.
In a medium mixing bowl, whisk together the eggs and sugar until frothy and lightened in color, 2 to 3 minutes. Add the flour and whisk just to combine. Add the milk and vanilla and whisk. Pour the batter over the fruit and cover with the lid. Carefully set 22 to 23 coals on the lid and leave only 18 to 19 coals under the grate. If you have more coals than this, remove them from the grill or push them to the edges so they are not directly under the Dutch oven. Set the Dutch oven on the grate, 2 inches above and directly over the coals. Cook for 20 to 25 minutes or until the top is golden brown and a knife inserted in the middle comes out clean. Allow the clafoutis to cool for 30 minutes before removing from the Dutch oven to a serving plate. Slice and serve..

VERY BLUEBERRY CLAFOUTI

Very Blueberry Clafouti image

This blueberry clafouti is somewhere between a fruit-filled pancake and a fruity egg custard. Wrong season for fresh berries? Use frozen berries thawed in a colander and discard the juice. -Ken Hulme, Venice, Florida

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 teaspoons butter
16 ounces fresh or frozen unsweetened blueberries
3 large eggs
3/4 cup all-purpose flour
3/4 cup whole milk
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Steps:

Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Spread blueberries in bottom of pan. In a large bowl, whisk eggs, flour, milk, sugar, vanilla and cinnamon. Pour egg mixture over blueberries., Bake until center is puffed and edges are browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 46mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

STONE FRUIT CLAFOUTIS

Stone Fruit Clafoutis image

Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.

Provided by Anna Stockwell

Categories Custard Butter Egg Milk/Cream Lemon Vanilla Cherry Apricot Dessert Soy Free Peanut Free Summer Bake Entertaining Quick & Easy

Yield 6-8 servings

Number Of Ingredients 10

Ingredients

2 Tbsp. unsalted butter
3 large eggs
1 cup whole milk
1 tsp. finely grated lemon zest
1 tsp. kosher salt
1 tsp. vanilla extract
1/3 cup plus 2 Tbsp. granulated sugar
1/2 cup all-purpose flour
2 cups halved and pitted cherries, or pitted and sliced apricots
Powdered sugar (for serving; optional)

Steps:

Preheat oven to 350°F. Place butter in a 2-3-qt. shallow baking dish or medium (10") ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4-6 minutes.
Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes. Add flour and blend just until combined.
Pour batter into hot baking dish. Arrange fruit evenly over. Sprinkle with remaining 2 Tbsp. granulated sugar. Bake clafoutis until top is puffed and lightly golden brown, 25-35 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm.

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