I hardly ever make desserts but last week a recipe in Saveur magazine caught my eye so I decided to make for my father’s birthday dinner earlier this week. I changed things a little and the following is the result. It’s very very easy.
Clafoutis is a classic dessert originating in the Limousin region of France and made by baking fresh cherries in a sweet batter. Obviously in winter fresh cherries and other suitable fresh fruits aren’t available so for this version you soak a variety of dried fruits in rum for 24 hours, drain them then bake in a batter. It’s best served warm. I baked it the day before and then reheated it the following night. I thought that mightn’t be a good idea but it was delicious.
We all loved it because it’s well infused with rum!! I ended up adding a bit more fruit than the recipe states and then needed 1½cups rum to cover the fruit.
½ cup stoned prunes cut in half
½ cup dried apricots, cut into quarters
½ cup dried figs, stemmed and cut into quarters
1 – 1½ cups dark rum
Unsalted butter, for greasing
¾ cup castor sugar, plus more for the baking dish
1⁄4 cup unsulphured molasses (not blackstrap) – see note below
5 large eggs, at room temperature
1 vanilla bean, seeds scraped
1½ cups plain flour
1 tsp fine salt
1½ cups blue milk
½ cup cream
Icing sugar to dust
Whipped cream, crème fraiche or thick yoghurt for serving
In a small bowl, soak the raisins, apricots, and figs in the rum for 24 hours. Alternatively, cover the bowl with plastic wrap and microwave the dried fruit in rum for 2 minutes let cool completely. Drain the fruit from the rum and reserve each in separate bowls.
Heat the oven to 170°C. Grease a 25cms baking dish with butter then sprinkle with some castor sugar to coat. In a large bowl, whisk castor sugar with the golden syrup, molasses, eggs, and vanilla seeds until smooth. Add the flour and salt and stir until just combined, then whisk in the milk and cream. Pour the custard into the prepared baking dish then sprinkle with the soaked fruit. Bake until the custard is puffed, golden brown, and set, 45 minutes to 1 hour.
Transfer the baking dish to a rack and let cool for 10 minutes. Dust the clafoutis with icing sugar then serve. I mixed some of the reserved rum into a mix of crème fraiche and Greek yoghurt and served that with the clafoutis.
Note: re unsulphured molasses (not blackstrap) – I tried 2 supermarkets for this molasses and they only had blackstrap which is the darkest most bitter molasses. So for the ¼ cup I made a mix that was mostly golden syrup with 2 tbps of blackstrap molasses mix in.