Saturday, June 08, 2019

Mulberry Clafoutis

When I mentioned a clafoutis, Bob headed up the hill and brought back a bucket of berries.
Over the years we've added so many fruit-bearing plants that we've needed to find new ways to use the cherries, figs, gooseberries, blueberries, raspberries, saskatoon berries, persimmons, peaches, pears, and currants, among others.  There have always been mulberries here, and if the birds have anything to do with it, we always will.  The mulberries are also my brother-in-law's favorite, and he always lets me know when they're ripe.
We've enjoyed things like cobblers, crisps, and persimmon pudding.  There's not much I like better than spending a morning searching through recipes and then adding my own spin.
A few years ago, we added clafoutis (pronounced clafuti) to the mix.
Fruit and custard - not too sweet, just enough.
They are simple and custardy, with fruit suspended in the mix.  They are extremely versatile.  In our part of the country, pie is a common sight on the dinner table.  Amish and other plain sects who do lots of home cooking always include deserts.  Custard Fruit pies are very common, and this French country version has no crust.

Easy?  I threw this together in less than 10 minutes this afternoon. 
Here's the recipe:
Measuring out the berries is almost as messy as picking them.
Mulberry Clafoutis
Preheat oven to 325 F and butter shallow pie pan.  Set aside.

Mix the following
1 C milk or half and half
3 eggs
1/2 C sugar
2 t vanilla
2 T melted butter
1/2 C flour

Chopped kumquats were the perfect addition.
-Pour mixture into buttered pan.
-Chop up 2 kumquats, leaving behind the center.
-Measure out 2 C mulberries
-Drop the fruit evenly onto the batter.
-Bake for 35 to 40 minutes.
-Dust with 10X confectioner's sugar.
Ready to go into the oven.
Cooling before sifting sugar over the top and serving.

It's good warm plain or with whipped cream. 
It's good cold for breakfast.  It's just plain good! 
This really brought out the flavor of the mulberries, and if I'd had lemon I probably would have used some zest, BUT I'm really glad there were only kumquats on hand.  They were perfect.
Looking good...

You can substitute just about any fruit, and instead of vanilla, use a splash of flavored liqueur like raspberry, cassis, or even peach brandy.  The possibilities are endless.


Connie said...

This looks amazing. I love simple homespun recipes with simple ingredients. I don't have mulberries or kumquats, but I do have blackberries, raspberries and apricots. I've never even seen kumquats in our markets, but maybe a lemon or orange would substitute.
I'm so happy to have found your sweet blog and just became your newest follower.
Connie :)

Tina Sams said...

Thanks Connie!
My grocery store puts the kumquats with the berries for some reason, but usually they're a late fall thing. My grandmother used to get them as a very special treat at Christmastime.
The outside rind is very sweet, but the inside is bitter, maybe like grapefruit. Together, it's perfect. Usually we just pop them in our mouths - seeds and all.


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