I started out making a clafoutis with raspberries and pistachio nuts that I flavoured with rosewater. I used the recipe from my Larousse and divided it by three. The dish I used was a little too big so the clafoutis was rather thin. Also the raspberries made it go soggy, but maybe that was because I used frozen (defrosted) ones. Despite the soggy-ness the clafoutis tasted good. There wasn’t really any rosewater taste, being afraid to add too much I added too little. The pistachio’s didn’t really add that much either. And did I mention it looked ugly? Well it looked ugly. And who want’s to put an ugly clafoutis on his blog 😉 So the next day I tried a clafoutis with different flavours. This time my inspiration was the schiacciata all’uva that I made last summer. I so loved the combination of grapes and fennel seeds (and I’m not even a big fennel seed fan), somehow these two tastes really belong together. I thought it would be excellent for this clafoutis. This time I used Donna’s recipe (also divided by three) and baked the clafoutis in a slightly smaller dish. The addition of grapes and fennel seeds were indeed excellent. The baked grapes even tastes a bit like cherries (the traditional fruit used in clafoutis). The great thing is that it’s such a quick and easy recipe too. An excellent dessert for a dinner party. Definitely a keeper!
We’re off to Denmark today for a week to relax and visit friends. Can’t wait to go to the local bakery 🙂
Red grape and fennel seed clafoutis
makes 2 big or 4 small portions
150 g red grapes
45 g (â…“ cup) flour
75 g (â…“ cup) sugar
Â¼ ts fennel seeds, lightly bruised
â…“ cup whipping cream
Preheat the oven to 180Â°C (350Â°F). Grease a Â½ l (2 cup) capacity dish (I filled my dish to the top to measure).
Put the grapes in the dish.
Put the flour, sugar and fennel seeds in a mixing bowl. Add the whipping cream whilst stirring. Stir until smooth and combined. Add the egg and stir until combined. Pour the mixture into the dish.
Bake for 35-40 minutes or until golden.