The quintessential French dessert is clafoutis with cherries. A luke warm flan best served with a scoop of ice-cream or a cup of coffee. However, you can make clafoutis with any fruit you like, or even with veggies if you prefer a savoury clafoutis. I decided to make a typical Christmas inspired clafoutis with three seasonal fruits: oranges, persimmon, and dried cranberries. I exchanged the milk with with sweetened coconut milk. To give it an extra spike I infused the coconut milk with fresh ginger, some orange peel, ginger and cinnamon. (to get the recipe scroll down)
You’ll need
- unsalted butter for the dish
- 100 gr cane sugar
- 200 ml coconut or almond milk
- 200 ml sweetened coconut milk
- finely grated zest of half an orange
- 1 vanilla bean split open and seeds scraped out
- 1 small cinnamon stick
- 2 tsp of grated fresh ginger
- 3 large eggs
- 40 gr flour
- 30 almond meal
- 2 tbsp melted unsalted butter
- 600 gr persimmon and orange slices
- handful of dried cranberries
Directions
- Preheat oven to 180 degrees Celsius
- Butter the dish
- In a small pot heat the milk, coconut milk with the vanilla, cinnamon and orange zest, and ginger
- Let simmer for 2 minutes then turn off heat and let it infuse for 15 min
- Strain and set aside
- In a bowl combine the sugar, flour, eggs and almond meal
- Stir in the infused milk and melted butter
- Arrange the fruit in the dish and pour the batter on top
- Place the clafoutis in the oven and bake for 30-40 min until it turns golden
- Serve luke warm
- optionally: dust with confectioner powder or sprinkle with cane sugar and cinnamon
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