Eating In // Apple Whiskey Clafoutis

While this may look like your typical apple pie, it is far from it. Instead of a crust there is a delightful batter that is baked to fluffy perfection. Being similar to a souffle, when you pull it out of the oven it will puffed golden. Once it cools a bit, your left with a sweet, dense, and completely rich apple delight.

Serves 6-8

For the batter:
  • 3 eggs
  • 1 cup heavy cream
  • 8 oz unsalted, melted (I used Kerrygold) 
  • 2/3 cup flour 
  • 2/3 cup sugar 
  • 1 tsp vanilla extract 
  • 1 tsp salt 
For the apples: 
  • 4 tbsp unsalted butter
  • 4 apples, peeled, cored, and sliced
  • 1/2 cup sugar 
  • 3 tbsp whiskey 
  • ground cinnamon 
1. Preheat the oven to 400 degrees. In a blender, combine the eggs, heavy cream, melted butter, flour, 2/3 cup sugar, vanilla extract, and salt and blitz it until smooth. The result will be a rich creamy batter. 
2. In a medium saucepan, combine the apples, 4 tbsp of butter, sugar, whiskey and cinnamon and cook over medium heat for about 7 minutes. 
3. Using a couple tablespoons of butter, grease one pie plate and place it in the hot oven for 5 minutes. Pull the hot dish out of the oven and pour the batter into it. With a slotted spoon, arrange the apples on top of the custard. Reserve the cooking liquid for drizzling over slices of clafoutis. 

Serve with the reserved liquid from the apples and a dollop of homemade whipped cream. 

 Recipe by: Megan Forbes
Photos by: Christina Hussey

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