Pineapple Clafoutis

By á-114543

A clafoutis is a French dessert made by pouring sweet batter over fresh fruit, then baking it. The pineapple here- broiled until its wonderfully caramelized- is a fun alternative to the usual cherries.

Ingredients

• 1/2 medium pineapple- peeled, quartered, cored and sliced crosswise 1/4 inch thick
• 2 tbsp butter cut into 8 pieces
• 2 tbsp dark brown sugar
• 4 large eggs at room temperature
• 1/3 cup granulated sugar
• 1/2 vanilla bean, split, seeds scraped
• 2 tbsp all purpose flour
• 3/4 cup heavy cream
• 1 tsp finely grated orange zest
• 1 tsp finely grated lemon zest
• Confectioners' sugar for dusting

Details

Adapted from google.com

Preparation

Step 1

Preheat the broiler. In a 9 1/2-inch round baking dish, arrange the pineapple in concentric circles. Dot the pineapple with the butter and sprinkle with the brown sugar. Broil the pineapple 3 inches from the heat, rotating the dish if necessary, until the pineapple is lightly browned all over, about 8 minutes.
Preheat the oven to 425 degree. In a large bowl, using a handheld mixer, beat the eggs with the granulated sugar and vanilla seeds at medium high speed until airy and slightly thickened, about 2 minutes. Add the flour and beat until just incorporated. Add the cream, orange zest and lemon zest and beat at medium speed until thickened and frothy, about 1 minute. Pour the batter over the pineapple.
Bake the clafoutis for about 20 minutes, until the top is golden and the custard is set. Let cool for 15 minutes. Dust with powdered sugar and serve warm or at room temperature.