Clafoutis

Clafoutis

This country French dessert has the texture between cake and custard/pudding.  Use any fresh or frozen fruit you have available to make this classic dish.

1 tablespoon butter, softened

1/2 cup plus 2 tablespoons sugar

2 teaspoons orange or lemon zest

2 tablespoons orange or lemon juice

3 cups fresh fruit (peaches, strawberries, blue berries, raspberries)

3 eggs

3/4 cup milk

1/2 cup whipping cream

1/2 cup flour

1 ½ teaspoon vanilla

1/4 teaspoon salt

With the butter, grease a shallow 2 ½ quart baking dish and lightly dust it with 1 tablespoon of sugar.  In a bowl, gently toss the fruit, orange juice, orange zest and 1 tablespoon of sugar.  In a blender, combine the eggs, milk, cream, flour, vanilla and salt on high until a bit frothy.  Arrange the fruit in the baking dish and pour in any remaining juices. Pour the batter on top.  Bake 375 for 10 minutes, reduce heat to 350 and bake for 25 minutes or until filling is set and golden brown.  Serve at room temperature.  If desired, sprinkle the top with powdered sugar or serve with whipped cream or cream fraiche.  Serves 8