Apple Clafoutis

A traditional French dessert adapted from House Beautiful, October 1997.

3 Tbsp unsalted butter
5 Tbsp sugar
4 cups Golden Delicious apples, peeled and thinly sliced
2 Tbsp brandy

2 large eggs
2/3 cup whipping cream
1 tsp vanilla
4 Tbsp unsalted butter, melted
7 1/2 Tbsp flour
Pinch of salt
5 1/2 Tbsp sugar

1/8 tsp cinnamon
2 tsp sugar

1 cup apple cider, reduced to 1/4 cup*
1 Tbsp Brandy (optional)

Preheat oven to 400°F.

Filling: Melt butter in a large pan over medium-low heat. Add sugar, apples, and brandy, then sauté, stirring frequently, until apples are translucent, about 8 to 10 minutes. Set aside.

Batter: Place all ingredients in a food processor or blender, and pulse until smooth.

Place a 9-inch glass pie plate in the preheated oven for 2 minutes. Remove plate from oven, butter it, then pour in half the batter. Remove fruit with a slotted spoon; place on top of the batter. Reserve the pan juices. Pour remaining batter over fruit, and then sprinkle with the cinnamon/sugar mixture. Bake for 25 minutes or until set. Serve immediately with sauce, or refrigerate and re-heat in a microwave or a 250°F oven.

Sauce: Heat 1/4 cup reserved fruit juices and 1/4 cup reduced cider syrup in a small pan over low heat. Add brandy, if desired. Serve Clafoutis warm with warm cider sauce.

*Heat 1 cup cider until boiling, and boil until 1/4 cup remains. The flavors will be concentrated.

Makes 8 servings

Allergy Warning: Contains milk and eggs and wheat