Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, October 12, 2009

Apple Clafoutis

A favorite fall dessert is apple clafoutis. Found oh, so many years ago in the pages of the original Victoria magazine, it always finds its way on our fall menus. What I like best about it, is that it doesn't have the cinnamon and nutmeg and clove flavorings that are so prevalent in apple desserts. That, I think, is what made it a favorite of ours.
It's origin is actually in France and with cherries rather than apples. I've made it both with apples and with pears but alas, never with cherries!
I've used the Victoria recipe "forever" but this time, I took Ina Garten's pear clafoutis and substituted apples (and Calvados). The addition of the liqueur puts it over the top!

Apple Clafoutis
(Adapted from Pear Clafoutis from Barefoot in Paris)

1 T. butter (at room temp)
1/3 cup plus 1 T. sugar
3 extra large eggs at room temperature
6 T. flour
1 1/2 c. heavy cream
2 t. vanilla
1 t. grated orange zest
1/4 t. kosher salt
2 T. Calvados
2 to 3 firm but ripe Granny Smith apples
Powdered sugar

Preheat the oven to 375.

Butter a pie pan and sprinkle the bottom and sides with 1 T. granulated sugar

Beat the eggs and the 1/3 cup of sugar in the bowl of an electric mixer fitted with the paddle
attachment on medium high speed until light and fluffy, about 3 minutes. On low speed, ix in the flour, cream, vanilla, orange zest, salt and Calvados. Set aside 10 minutes.

Meanwhile, peel, quarter, core and slice the apples. Arrange the slices in a pattern in the baking dish. Pour the batter over the apples and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with powdered sugar.


Blondie's Journal said...

It looks and sounds delicious, Martha. I like the absense of the clove, cinnomon and nutmeg.


joey said...

Yum, count me in, Martha! I too prefer apple/pear over cherry ... thank you for sharing.

Mary Bergfeld said...

It looks gorgeous and I'm sure it tastes as good as it looks. This is a really nice recipe.

Midlife Mom said...

I have been reading down through lots of your recipes and I must say that I am drooling all over my keyboard! The chicken pot pie looks to die for and the fruit sauces for ice cream or pound cake look spectacular! Do you deliver? Maine really isn't that far away from Kansas you know! lol!

I need to bring my plants in today from the sunporch as we are getting some snow. I lit the fire out there to keep them warm until I can get them brought in. The snow isn't amounting to much but it is rather wet and raw out. I put the horses back in their cozy stalls with a nice fat flake of hay each so that they will dry off before nightfall. Can't be putting their blankets on yet.

Thanks for such a lovely post, I think I gained 5 pounds just looking at the pictures! :o)

Penny said...

Martha, You and I are channeling each other. I just made chocolate, raspberry clafoutis.

Nancy @ Live love laugh said...

That dessert looks wonderful! Just copied the recipe and can't wait to try it! I love apples and pears but never loved cherry anything!

Anonymous said...

Oh my how yummy does this look!!! I had every Victoria magazine that was published at one time- I wonder if I still have the one with the recipe in it.


Sam Hoffer / My Carolina Kitchen said...

I love to make clafoutis, especially for dinner parties. Yours sounds wonderful. Calvados - love it and Calvados will make anything better.