Peach, Almond and Cardamom Clafoutis

Page 93

Cuisine: French | Course Type: Desserts

(2 reviews)

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Recipe Review

The flavour of this clafoutis was very good with the cardamom a nice complement to the peaches. I didn’t care much for the texture of the custard since the almond flour was a little granular (I used Bob’s Red Mill brand) and really didn’t add flavour. However, the ratio of fruit to custard was high so that particular texture wasn’t that much of an issue.

The baking pan size suggested was far too small to contain all of the filling; I used a 10”/25cm round ceramic dish. Baking time was also off with the clafoutis taking almost an hour to cook in the centre.

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Comments

kaye16 - 30th September 2013
I made this again tonight (with plums) and thought, as I was weighing the fruit, about the problem with the overfilled dish. Instead of using 1kg of fruit, I used only half that. Bingo! My 8"square pan had a nice layer of fruit, and it looks more lik a clafoutis instead of a lot of fruit with a bit of batter! Actually it might do with even a bit less fruit, but this is definitely a step in the right direction. A nice dessert that can be assembled quickly, and bake while the rest of dinner is prepared.

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