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Sunday, January 26, 2014

cranberry clafoutis

i have made many flavors of these from my garden, but i must say this is my new my favorite. be sure and save the sauce from the cranberries, its too good to just toss, it makes an excellent extra drizzle~

















Cranberries:

9 ounces fresh cranberries
½ cup plus 2 tablespoons (125 grams) granulated sugar
¾ cup plus 1 tablespoon (200 milliliters) marsala wine
½ teaspoon ground cinnamon
Clafoutis batter:

3 eggs
1 cup (250 milliliters) milk
5 tablespoons (75 grams) soft butter, plus more for greasing
½ cup + 2 tablespoons (125 grams) granulated sugar
⅔ cup (75 grams) all-purpose flour
Seeds from 1 vanilla bean, or 1 sachet (2 teaspoons) vanilla sugar
Pinch of salt
Confectioners’ sugar, for garnish

INSTRUCTIONS
Preheat oven to 350°F.

Combine cranberries, sugar, and marsala wine in a small saucepan. Bring to a boil and simmer for seven minutes, until most of the berries have burst. Add cinnamon, stir to combine and set aside.

Butter various small baking dishes (or 1 large one) generously. You can use all kinds of sizes, as long as they have a total volume of about 3 cups.

In a food processor or bowl, process or whisk the eggs, milk, butter, sugar, flour, vanilla seeds, and salt into a smooth batter.

Pour batter into the baking dishes and arrange the cranberries on top (without the simmering liquid).

Bake clafoutis for about 25 minutes, until set.

Let it cool (the clafoutis will sink a little) and sprinkle them with confectioners’ sugar.



...a quiet life...
home is where the boat is
rattlebridge farm

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