Clafoutis With Fruit

Origins: The Clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries.

This is one of my favorite dishes; simple yet elegant. I add just a touch of Grand Marnier to set up your mouth for the Slam Dunk to the end of a Awesome Dinner.

Ingredients:

• 16 large eggs, slightly beaten
• 3 cups sugar
• 1 1/3 cup sifted flour
• 5 teaspoons almond extract
• 2 cups heavy cream
• 2 cups whole milk
• 1 cup butter (Melted)
• 1 1/3 cup sugar
• 4-5 large plum, sliced
• 1 cup powdered sugar for dusting
• Cinnamon, to taste
• 2 oz Liquor
• 4 Tablespoons of Sugar before Baking

Equipment Needed:
Deep Dish Pie Pan (Cast Iron Preferred)
Blender (Vita Mix, or Ninja Preferred)
Oven or Traeger Grill for Great Depth of Flavor

Instructions:

1. Preheat the oven to 375ºF (190ºC). Smear Deep Dish Pie Pan or Cast Iron Pan liberally with butter.
2. Use the fruit of your choice. Lay them in a single layer in the baking dish cover the bottom completely.
3. In a Blender (Vita Mix, or Ninja Preferred), add the rest of your ingredients.
4. Pour the batter over Fruit and sprinkle the fruit and batter with the 4 Tablespoons of sugar.
5. Bake the Clafoutis until the custard is just set; a knife poked in the center should emerge relatively clean. It’ll take about 45 minutes.

Serving: The Clafoutis can be served warm, at room temperature, or cold. It’s traditionally not served with any accompaniment.

Storage: The Clafoutis can be made up to one day in advance and refrigerated overnight.