Blueberry Clafouti
Peach Clafouti
Peach and Raspberry Clafouti



Blueberry Clafouti (Flash-In-The-Pan Cake)

Makes 8 servings

1/2 cup butter, softened
2/3 cup sugar
4 eggs
1 cup all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 pint blueberries
Whipped cream, optional

In large mixing bowl, beat together butter and sugar until light and
fluffy. Beat in eggs until thoroughly blended. Add flour, lemon
juice, vanilla, nutmeg and salt. Beat until smooth. Reserve 8
blueberries for garnish, if desired. Fold remaining blueberries into
batter. Pour into lightly greased 9-inch cake pan or quiche pan.
Bake in preheated 375 F oven until lightly browned and knife inserted
in center comes out clean, about 40 to 50 minutes. Cool on wire rack.
Cut into wedges. Serve warm or cool. Garnish with whipped cream and
reserved blueberries, if desired.

Source:
<http://www.aeb.org/kidsandfamily/baking_can_help_you_get_your_fru.htm>





Peach Clafouti

This country-French dessert pancake typically calls for cherries but is
just as delicious with peaches and almonds. We love the puffy golden
treat warm with whipped cream.

Serving: Serves: 8
Cook Time: 20 minutes
Total Time: about 1 hour

3 ripe medium peaches (about 1 pound), peeled and sliced
3 large eggs
1 cup half-and-half or light cream
3/4 cup all-purpose flour
6 tablespoons margarine or butter, melted and cooled
2 tablespoons almond-flavor liqueur
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup plus 2 tablespoons sugar
1/4 cup sliced natural almonds

Preheat oven to 400 degrees F. Grease shallow 2-quart casserole or
baking dish. Arrange peach slices evenly in casserole.
In blender, combine eggs, half-and-half, flour, melted margarine or
butter, almond liqueur, vanilla, salt, and 1/3 cup sugar; blend until
smooth. Pour batter over peaches; sprinkle with almonds and remaining 2
tablespoons sugar.
Bake clafouti 35 to 40 minutes or until puffed and golden brown.
Cool on wire rack 15 minutes (clafouti will deflate as it cools). Serve
warm.

Source:
<http://magazines.ivillage.com/goodhousekeeping/recipefinder/recipe/0,13485,399146,00.html>





Peach and Raspberry Clafouti

Clafouti is a type of "pudding" that is a regional dish from Limousin
traditionally made with cherries but it has become popular throughout
France. It can be either sweet or savory.

1 lb. peaches, havlved and sliced into eighths
1 cup raspberries
1/4 cup whole almonds, blanched and skins removed
2 Tablespoons four
3/4 cup whole milk
6 Tablespoons sugar
2 eggs
1 Tablespoon raspberry liqueur (framboise) or kirsch

pinch of salt
2 Tablespoons unsalted butter, cut into small pieces
1 cup heavy cream
2 teaspoons confectioner's sugar
1/4 teaspoon vanilla extract
Preheat oven to 400 F. Butter a 2-qt. gratin dish and lightly dust
with sugar

Arrange the peaches in the dish and sprinkle the raspberries on and
around them.
In a food processor, combine the almonds and the flour and process
until finely ground. Add the milk, 4 tablespoons of sugar, the eggs,
the raspberry liqueur and salt and process until well mixed.
Pour the milk mixture over the fruit. Dot with the butter and
sprinkle the remaining 2 tablespoons of the sugar over the top.
Bake 30-35 minutes. The top should be golden and custard should be
set. Cool for 15 minutes.
While the clafouti is baking, whip the cream with the confectioner's
sugar and vanilla until soft peaks form.
To serve:
Spoon the warm clafouti onto individual plates and add a dollop or two
of the cream on the side.

Source: <http://frenchfood.about.com/library/blprclafouti.htm>



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