As many of you will know, clafoutis are usually made with black cherries and are therefore a typical summer recipe. But you can actually make clafoutis with lots of other fruits. Clafoutis originates not too far from where I was raised, in the Limousin so I feel entitled to certain liberties with this dish!
A clafoutis is basically a batter that is poured over fruit in a buttered baking dish and baked. It is usually served warm and dusted with icing sugar. Technically the cherries should be unpitted: as they cook the stones release a slight taste of bitter almond which enhances the dishes flavour. That means you have to spit out the stones while eating your dessert though – not everyone get’s excited about that.
Anyway, we don’t need to have that debate here, as this clafoutis is a quince clafoutis, so completely out of tradition anyway … Though again, technically, a clafoutis made with any other fruit than cherries is called a flaugnarde. But that’s just too complicated to pronounce for non-French speaking people so let’s keep it simple and get down to business and enjoy these quince while they last!
Ingredients: 2 quince – 60 g melted butter – 4 eggs – 25 cl whole milk – 100 g flour – 125 g sugar – 1 vanilla bean – 1 lemon – a pinch of salt
1. Mix together the eggs, sugar and salt until the mix becomes white and fluffy. This result is easier to achieve using an electric mixer and can take up to 5 minutes – but it will make all the difference!
2. Add in the flour an mix well. Then slowly add the melted butter and the milk. Keep mixing while adding these in. The mix should be smooth and without any lumps If there are lumps, give it a few pulses in a blender.
3. Butter a baking dish and preheat your oven to 220°C
4. Peel your quince and quarter them. Rub them with your half lemon to prevent excessive oxidation. Peel off the zest of the lemon and press the fruit to gather the juices.
5. In a pan, add the quinces, the lemon juice and zest, and the vanilla bean sliced in 2 lengthwise. cover with water and poach for 20 minutes to soften the fruit.
5. Drain the quince, place them in the dish with the cambered face up and pour the mix on top of them.
5. Bake for 30 minutes – or until a knife inserted in the middle comes out clean.