Don’t you hate when fruits suddenly decide to mature all together and faster that you can ever imagine to eat them? Well, I do! Enters the majestic Clafoutis.
Baking fruits has not always been a favourite of mine. I used to find it often too acid. In the past few years, I found shops with much better fruit and vegetable quality than our usual supermarket and I’ve become found of it. Especially when it allows me no to trash a whole plate of fruits!
Clafoutis
ImprimerIngredients
- 500 g of mature fruits (in my case 3 almost wasted pears and a dozen of quetsches plums)
- 110 g of sugar
- 125 g of flour
- 3 eggs
- 30 cL of milk
- 1 pinch of salt
- 1 pinch of butter
- 1 springform cake tin
Instructions
- Preheat your oven at 180°C.
- Mix together the sugar, flour, and salt.
- Dig a well in it and add your eggs.
- Whip everything together (start small in the center to avoid lumps) until you have an homogeneous mix.
- Add the milk.
- Apply butter on your tin. Prepare your fruits: rince them, remove their stone/seeds, and/or subcut them in large cubes if applicable. Place them in the tin.
- Pour the mix on top of the fruits.
- Bake it for 40 minutes.
Notes
This recipe does not only work for pear and plums but for all type of fruits. I also used it with cherry the past week and it was delicious!
Totally approved by the hubby, this is approximatively 30s after I removed it from the tin!
I’ve been in a baking mood for the past few weeks and I’m keen to experiment new recipes. What’s your favourite way to prevent fruits to get ripped? Any treasured family recipe you would like to share?
