Living here in the Sacramento Valley, we are so very fortunate to have an abundance of juicy clementines this time of year. We eat them daily in their natural form, but I have been wanting to try them in a dessert. I saved a recipe last year that I found in the Sacramento Bee, but actually, the recipe originated in the New York Times. It is a classic French dessert, clafoutis (pronounced cla-FOO-tee).
You begin by peeling the clementines, taking the webbing off each section, before layering them in the baking pan.
Next, you pour in the batter until it covers the clementines.
You put the clafoutis in the oven for about 40 minutes.
The final result is an egg custard delight. The clafoutis doesn't keep for long, so it is best to eat warm. Enjoy!
Elaine -these look so delicious!
ReplyDeleteI've seen other clafouti recipes, but never made one before. I will have to get some fruit and make one. Love your photos - they look so simple to make!
And I love/ have those cups too! :)
looks delicious! i love clementines, but they're mainly available only at holidays around here. we make a sour cherry clafouti in the summer. i love the eggy-ness of it, but you're right...it's best enjoyed right away or it becomes rubbery.
ReplyDeleteWhat a wonderful dessert! They look spectacular, Elaine! I would not have thought of Clementine clfouti... great idea!
ReplyDeleteLooks fantastic Elaine! I think I need to give this a try!
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