Cranberry Clafoutis | At Down Under | Viviane Perenyi

If you think clafoutis is for summer, you should think twice.

In our home, clafoutis is made all year round. Reinterpreted with fruits each season has to offer. And I find it particularly comforting during the cooler days.

When I saw the cranberries in the shop the other day, I instantly pictured them in a clafoutis.
I remember last year when I baked this cake and tasted these ruby berries for the very first time. It was a lovely way to be introduced to them.

Fresh Cranberries | At Down Under | Viviane Perenyi

After a couple of misfortunes in the kitchen this week, it was good to bake this clafoutis that turned out simply delicious.

The cranberries are pre-cooked with muscovado to offset the sourness and the batter is lightly flavoured with pink grapefruit zest which works nicely with the berries.
Enjoy !

Cranberry Clafoutis | At Down Under | Viviane Perenyi

Cranberry Clafoutis

- 120g cranberries
- 15g unsalted butter
- 3 tbsp muscovado

- 3 eggs
- 100g flour + extra for coating the dish
- 250ml milk
- 60g unsalted butter
- 70g brown sugar
- 1/4 pink grapefruit zest, finely grated
- A pinch of salt
- 1 tbsp brandy (optional)

In a small saucepan under medium fire, place butter and muscovado, stir and allow to melt. Add cranberries and stir for a couple of minutes until the fruits are well coated. Remove from fire and keep it aside. Preheat oven to 180°C. In an ovenproof shallow dish, place butter and let it melt in the oven. In a bowl, whip together eggs, salt and sugar. Keep on whisking and gradually add flour. The batter should be smooth. Remove the dish from the oven, pour melted butter in the batter and mix. Pour milk, brandy and stir. With a paper towel brush the remaining butter on the side and bottom of the dish. Spoon some flour, rotate and tap the dish to coat evenly the sides and bottom of the dish. Pour the batter and place fruits. Bake for 30-35 minutes or until golden on top. Sprinkle icing sugar on top and serve still warm.

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