Sunday, September 22, 2013

Apple Clafouti


Gypsy Slow Down


I had just gotten back from running today and I was sitting in the armchair by the bookcase trying to cool down before I took a shower. I picked up The Splendid Spoonful, which is a cookbook that was a wedding present and one that I've always liked because it has pretty pictures. I've never made anything from it though which is unfortunately true of most of my cookbooks. But flipping through something caught my eye. We have apple trees on the property and my father-in-law has picked them regularly over the summer. I never picked any because I just didn't feel inspired to bake anything with them. The ones that were left are a little flavorless for eating and I am not a fruity dessert kind of person. But last weekend I asked him to pick me some from the last hurrah and there's been a bag of them on the floor by the wine rack for a week.

 In the Splendid Spoonful there is a recipe for Peach and Almond Clafouti La Comb which is a custard poured over fresh fruit and baked. It comes out like a creamy tart and looks really pretty. It gave me an idea so I decided to make an apple clafouti following this recipe from Julia Child's Mastering the Art of French Cooking (I was all up in my cookbooks today, ya'll). I like this recipe because she uses rum instead of brandy, which I had on hand and because it's a fairly quick and easy dessert.



Gypsy Slow Down


 While I baked I listened to this song, which Witt and I were trying to remember the name of last night. A song from when we were dating. I had asked Witt to tell me something he remembered from when we were first together because I like to ask sappy questions. He said he remembered one night I cooked dinner in my apartment and we were sitting around the table when he spilled his glass of red wine on my white carpet. I joked that I'd had enough wine so that it didn't bother me which he thought was funny. That made me think of this song that he played for me after we cleaned the carpet and that I'm pretty sure we danced to around my living room. It's a sweet song.

It's good to remember why you got together and what made you fall in love, don't you think?



Gypsy Slow Down



Here is the recipe from Julia with my changes, because I gotta have it sugar free (but sugar can be used). Her recipe called for currents which I didn't have on hand and I'm giving you the clafouti made with whole wheat flour. I used a light rum where she used dark and mine was a smaller version so some of the measurements are different.

This was really delicious, not too sweet at all and wholesome with the tart apples and eggy crust while being rich with the cinnamon and creaminess.

Apple Clafouti

1/4 cup rum
1/2 stick butter, melted
5 tablespoons stevia in the raw plus 1/2 cup (sugar can be substituted)
5 apples (medium sized) peeled and sliced
3 eggs
1/4 cup white whole wheat flour or white flour
1/4 cup light cream
1/2 teaspoon cinnamon

Mix the butter, 5 tablespoons stevia and apple slices together. Pour into a glass pie plate and bake at 375 for 25 minutes. Beat the eggs (if using sugar add the 1/2 cup of sugar here and beat with the eggs) until thick and yellow. Add flour, rum, cream, cinnamon and stevia and mix well. Pour over apples and bake for 25 minutes.

I saved a few slices to arrange on top of the batter after I had poured it in. Most of them sank but I liked having a few popping up. This can be served warm or cool. I served mine with a scoop of vanilla ice cream. I'm thinking this will be good leftover for breakfast as well.



Gypsy Slow Down




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