*crispy waffle*

A couple weeks ago, The Minimalist in the NYT had a recipe for clementine clafoutis. Clafoutis is a classic French dessert, basically fresh fruit baked in a batter, not unlike pancake batter. I thought that it was a great idea because now we have tons of mandarins in the house at any given time (it is the season, after all), and I always have the batter ingredients on hand (flour, sugar, eggs), so it's about the easiest dessert you can make in a pinch.

I had my doubts, however, about the oranges. I discovered, of course, that yes, there is a reason you don't usually hear of baked fruit desserts containing fresh oranges (I'm not talking about orange zest or juice). The batter was delish, but the mandarins were, well, basically just hot oranges. Which is exactly as appetizing as it sounds: ick.

The next night, I found a better use for that great easy batter recipe: berries and nuts. Now, it's not the season for raspberries at all, but frozen berries are, obviously, quite abundant. I used toasted sliced almonds because raspberries and almonds are so happy together.

You can totally pop this dessert in the oven as you are eating dinner, and it'll be ready when you're ready for dessert. And with creme fraiche and powdered sugar, it beats warm oranges any day.

Oh, by the way, eat this for breakfast or brunch sometime. I won't tell anyone.

Raspberry Almond Clafoutis
adapted from The Minimalist
makes 1 9-inch clafoutis

Ingredients
1 pint fresh or frozen raspberries
1/2 cup toasted sliced almonds
3 large eggs
1/2 cup sugar
1 teaspoon vanilla
3/4 cup heavy cream
3/4 cup whole milk
1/2 cup flour
sweetened creme fraiche and powdered sugar for serving

Preheat oven to 350 degrees F. Butter and flour a 9-inch pie pan, and tap out the excess flour.
Whisk the eggs in a large bowl until frothy. Add the sugar and whisk. Add the cream, milk and vanilla. Add the flour and whisk until combined.
Arrange the raspberries in the pie pan and pour the batter over it. Sprinkle the almonds over the batter.
Bake for 40 minutes, or until puffed. It'll be a little custardy inside, but it's good that way. Serve with creme fraich and powdered sugar.

Links:
NY Times: The Minimalist: Clementines in a Blanket

Labels: recipes, the sweet

posted by sheryl | 5:13 PM |

I just got your email and immediately checked the site for a new post! I'll be baking this tonight. (In case you didn't know your brother gave up chocolate so I'm trying to find new ways to satisfy sweet cravings!)
By

Marnie 1/26/08 6:51 PM

I read another blog that shared the exact same sentiments as you- baked citrus does not work well. But your new variation looks fantastic! I've been looking to try my hands at making clafoutis and this looks great. Thanks for giving me a new look at clafoutis!
By

White On Rice Couple 1/30/08 3:37 PM

Oh, I think you are so right. Hot oranges?? No, tks.
I'm a big fan of citrus flavors but baking that kind of fruit is definitely not a good idea.

your clafoutis saved the day, though - it looks luscious!
By

Patricia Scarpin 2/7/08 3:31 PM

I love using almonds in baked goods whenever I can. They add a natural richness and sweetness while still being healthy. This dessert looks so tasty!
By

Sophie 5/5/08 7:22 PM

I tried this out & it's super easy! Thanks for the recipe!
By

Maila 8/9/08 4:17 PM