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:

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