I am not sure why I have to keep cycling, but this could be it. A fruity homey dessert, perfect for the cooler nights and very more-ish. Think whipped cream and ice cream to serve and use any fruit you can access. You could even go so far as to use tinned peach halves or jarred cherries.
Clafoutis (pronounced Clah-foo-tee) originated in a southern region of France and generally uses cherries, but has expanded to use all fruit, especially stone fruit, thought apples and pears are also common. Almost a pancake batter, but thick, like a Dutch baby I guess. The French version of Dutch baby, cooked without the extreme heat! Enjoy, and go hard with the fruit options. Think all berries, all stone fruit, all cored fruit. I personally think pineapple would be amazing though I am pretty sure the French would not agree!
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- 200 Grams raw sugar plus some more for topping
- 1 lemons zest, finely grated
- 1/4 cinnamon stick(s)
- 3 eggs large
- 1 Tablespoon vanilla bean paste BUY
- 250 Grams pot set yoghurt or Greek style plain yoghurt Recipe
- 200 Grams bakers or strong flour
- 100 Grams butter melted BUY
- 1 Kilo pitted halved plums or apricots, nectarines, peaches, (or other fruit of choice)
- Perfect Whipped Cream to serve Recipe
Preheat oven to 170ºC. Butter a shallow pie dish or baking dish and set aside.
Place 200g sugar, zest and cinnamon stick into the Thermomix bowl and mill 10 sec/speed 10.
Add vanilla, yoghurt and flour and beat 10 sec/speed 8. Scrape down sides of bowl.
Add melted butter through hole in lid, whilst blade is turning, 10 sec/speed 4. Rest batter for about 30 minutes before proceeding.
Pour batter into prepared pie dish.
Gently place fruit on top of batter. Sprinkle generously with more raw sugar.
Cook for approximately 30 minutes then turn heat down to 150°C.
Cook a further 15 minutes or until the wobble has gone.
This will sink once you take it out of the oven, but that is perfect as that is how you will see the beautiful fruit on top. You could dust with icing sugar if you wished.