Now that we no longer know what day it is, seems fitting to bring some booze into the recipes. This week I took a family favorite, Clafoutis, and gave it a makeover with a few different types of fruit and alcohol. I know the name sounds fancy, but it is really just a French custard cake made with seven ingredients. I adapted my mother recipe from Smitten Kitchen.
- 3 large eggs
- 1/2 cup sugar
- 6 tbsps unsalted butter, melted and cooled slightly
- 1 cup all-purpose flour
- 1 tsp salt
- 1 cup heavy cream
- 2 tbsps liqueur of choice (I have tried Rum, Frangelico, Amaretto)
- 2 generous cups fruit of choice (I have tried apples, peaches, blueberries, cherries)
**Tip** DO NOT USE CITRUS FRUIT…it will curdle your batter
**Tip2**Gird your loins if you pick cherries…pitting is not for the faint of heart
- Heat oven to 400. Beat the sugar and eggs together with a whisk or in a stand mixer with whisk attachment, until they lighten in color. Gradually add butter, beating to incorporate.
- Add the flour and salt all at once and whisk until the batter is combined. Next, slowly pour in the cream. Add the booze of choice, mixing well. The batter should be very smooth and shiny. Detach your bowl if using a stand mixer and move it to the fridge. the batter needs to rest 30 minutes before baking.
- Meanwhile in a separate bowl, mix your fruit and liqueur together to macerate (fancy word for how the fruit absorbs the liqueur). Depending on fruit I add a few other ingredients to this party. For example, brown sugar and cinnamon for apples. Use your judgement and what you like.
- Arrange half of your fruit in a buttered glass or earthenware baking dish, cake pan (9 or 10 inches in diameter) or skillet that can go in the oven. (I used a 9-inch cake pan.)
- Remove your batter from fridge and add the liqueur left in fruit bowl. Whisk to combine. Pour the batter over the fruit. Arrange the rest of fruit on top of batter.
- Bake 25 to 30 minutes, until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before serving.
Stay Safe and Bake On!