Sunday, November 11, 2012

Apple Clafouti

This is a wonderful cool weather dessert. Other than the time it takes to peel and cut up the apples, it is fast and easy. The recipe is a variation on one from Saveur magazine. It is best served warm with sweetened whipped cream.  Makes 8 servings.

Apple Clafouti

For the Batter:
3 eggs
1 cup milk or cream
8 tbsp unsalted butter, melted
1 tsp vanilla
2/3 cup flour
1/2 cup sugar
1/2 tsp salt
For the Apples:
4 tbsp unsalted butter
4 large or 5 medium tart apples, peeled, cored, and sliced
1/2 cup sugar
3 tbsp bourbon
2 tsp sugar
ground cinnamon

Preheat the oven to 400º
Melt the 4 tbsp butter in a large skillet over medium-high heat. Add the apples, 1/2 cup sugar, and the bourbon and cook until the apples are glazed and warm, and the juice is syrupy.

Butter a deep 9" pie dish with 2 tbsp of butter and put the pie dish in the oven to warm. Put the milk or cream, eggs, 6 tbsp melted and cooled butter, vanilla, flour, 1/2 cup sugar, and salt into a blender and blend until smooth. Remove the pie dish from the oven and pour in half the batter. Add the warm apple slices, separated from the juices which should be reserved, distributing them evenly, then pour the remaining batter over the apples. Sprinkle the 2 tsp of  sugar and a little cinnamon over the batter and bake until the clafouti is golden and set in the center, 25-30 minutes. Drizzle with the reserved apple juices.

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