City Palate

The Harvest Issue - September October 2017

Blueberry and Nut Clafoutis
Blueberry and Nut Clafoutis.html

Blueberry and Nut Clafoutis

May/June 2013

From Geoff Last

1 c. whole milk

2 t. + 1 t. unsalted butter

3 large eggs

1/2 c. sugar + 2 t. for dusting

3/4 c. unbleached white flour

1/2 t. salt

3/4 c. nuts – almonds, walnuts or pecans – pick your favourite or use all three

3/4 c. blueberries (or cherries, raspberries, caramelized apples, peach slices, etc.)

vanilla ice cream

Heat the milk and two teaspoons of butter in a small saucepan until warm. In a large bowl, whisk the eggs then add the sugar, flour and salt and whisk vigorously to combine. Let the batter rest for one hour at room temperature. While the batter is resting, preheat the oven to 375°F. Toast the nuts (blanched almonds is my first choice) on a baking sheet in the oven for 10 minutes. Allow to cool and chop coarsely. Butter a 10” baking dish with the remaining teaspoon of butter and dust the dish with the remaining two teaspoons of sugar, turning the dish to coat evenly. Pour the batter in and then scatter the fruit and nuts evenly over the batter. Bake for 45 minutes until puffed and golden brown (the clafoutis will collapse when removed from the oven). Serve warm with good quality vanilla ice cream. Serves 4 to 6.


Desserts