Cranberry Pecan Clafoutis
By Dr_Mom
Ingredients
- Note:
- 2 2 2 c. cranberries, coarsely chopped (see note)
- 1 1 1 c. pecans, coarsely chopped
- 3/4 3/4 3/4 c. all purpose flour, not sifted
- 3/4 3/4 3/4 c. sugar
- 2 2 2 large eggs
- 1 1 1 c. heavy cream
- 2 2 2 tsp vanilla extract
- confectioner's or powdered sugar
- to 2 don't want to use cranberries you can use 2 lbs of any pitted fruits such s cherries, blueberries, peaches, apricots, firm but ripe pears and/or apples.
- If using pears or apples prepare the as follows:
Details
Servings 8
Preparation time 20mins
Cooking time 60mins
Preparation
Step 1
1) Preheat oven to 400 degrees
2) Butter and flour a 1 qt, nonreactive pan. Put the cranberries and nuts into the pan and set aside
3) In a medium bowl combine the flour and sugar and set aside
4) In a small bowl combine the eggs, cream and vanilla. Whisk until blended. Make a well in the dry ingredients and slowly add the egg mixture to the well in a slow stream whisking to form a smooth batter. Let rest for 15 - 20 minutes at room temperature.
5) Pour the batter over the fruit and bake until the batter has just set and the surface is a light brown, about 25 - 30 minutes
6) Sprinkle with confectioner's sugar just before serving. This can be served warm or at room temperature
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