This French dessert of apples cooked in a brandy syrup, and covered with a sweet batter, is then baked. Just dust with icing sugar and serve this clafoutis warm, ladled with cream, to make a delicious dessert.
Prepares: 6 servings
- Preparation time: 20 minutes
- Standing time: 10 minutes
- Cooking time: 1 hour 10 minutes
- 4 small dessert apples
- 40g (1½ oz) butter (3 tbsp)
- 115g (4 oz) caster/superfine sugar (½ cup)
- 1 tsp caster/superfine sugar
- 1½ tsp ground cinnamon
- 2 tbsp brandy
- about 240ml (8 fl oz) whole milk (1cup)
- 3 eggs, large (U.K.)/extra large (N.A.)
- 1 tsp vanilla extract
- 70g (2½ oz) plain/cake and pastry flour, sifted (½ cup + 1 tbsp)
- ¼ tsp salt
- 1 heaped tsp icing/powdered sugar sifted
- You will also need a large frying pan/skillet and a round 25.5cm (10 inch) diameter ovenproof dish with a depth of 5cm (2 inches), greased with a little butter.
- Preheat oven to 350°F (180°C) (gas 4)
- Peel, quarter and core the apples. Then cut each quarter into wedges about 1cm (½ inch) thick.
- Melt the butter in the frying pan/skillet and, when it begins to foam, add the apple wedges. Toss to coat with the butter and then cook the apples over a medium heat, turning occasionally, until they begin to soften and turn golden in colour, about 5 minutes.
- Lower the heat and add 55g (2 oz) (¼ cup) of the sugar, cinnamon, and brandy and stir to coat the apple wedges. Cook for a further 2 minutes until the sugar has dissolved, creating a golden sauce. Remove from the heat and set aside for 10 minutes to allow the apples to absorb some of the liquid.
- Now using a slotted spoon, pile the apples into the prepared dish and scrape the juice into a measuring jug. Add milk to the jug to make the liquid up to 300ml (10 fl oz) (1¼ cups). Whisk to combine the milk and the juice.
- Pour into a blender along with the eggs, remaining sugar, vanilla extract, flour, and salt. Blend on high for 1 minute, scraping the sides down with a spatula until the batter is smooth. (The ingredients can also be whisked together until there is a smooth batter – it is just easier with a blender.)
- Pour the batter over the apples, sprinkle the extra teaspoon of sugar on top and bake on the middle shelf of the oven for about 1 hour, until the batter has puffed up and is golden. To test whether the batter is cooked, pierce in the centre with a skewer and it should come out clean.
- Leave to cool for about 5 minutes then serve warm with a dusting of icing/powdered sugar.
Updated: January 17, 2019