SPIRITED FLAUGNARDE

Pear and Rum Flaugnarde

Some chefs never adds sugar to flaugnarde, believing the weight of the grains would prevent this pancake-like dessert from rising. Flaugnarde can be made with rum-marinated apples, tea-soaked prunes in Armagnac syrup, or pears and rum.

INGREDIENTS
3 large eggs
1 1/2 cups flour
Pinch salt
1 cup warm milk
1 Tbsp Dark Rum
2 1/2 Tbsp Butter (softened)
2 ripe Pears - Bartlett (peeled, thinly sliced)
2 1/2 Tbsp fine Sugar

DIRECTION

• In a bowl, whisk the eggs, flour, salt and 1/4 cup of the milk
• Whisk in the remaining 3/4 cup of milk and the rum.
• Strain the batter through a fine sieve. 
• Cover with plastic wrap and let stand at room temp for 1 hour.
• Preheat the oven to 450°, coat a 9-inch cake pan with half the butter.
• Pour the batter into the pan and gently set the pear slices on top. 
• Dot with the remaining butter.
• Bake the cake in the lower third of the oven for 15 minutes. 
• Reduce the temperature to 400° and bake for 30 minutes, until puffed and golden. 
• Let cool for 2 minutes, then run a knife around the edge. 
• Set a spatula under the cake to loosen it then slide it onto a plate.

VARIATIONS
Mixed Berries
Prunes (Tea & Armagnac-soaked) 
Apple (Rum marinated) 
Pear (Rum marinated) 
Fig (Rum soaked)


Prep Time: 1 hour 15 minutes
Servings: 4-6

DavidLee Recipes © 2011

FLAUNGARDE

Cranberry Walnut Flaungarde

INGREDIENTS
1 cup Milk
2 Tbsp Butter
1 Tbsp Butter (for the pan)
3 extra large Eggs
1/2 cup Sugar
3/4 cup Flour
1/2 tsp Salt
3/4 cups Walnuts (chopped)
1/2 cup dried Cranberries

DIRECTION

• Heat the milk and butter in the microwave until the butter has melted. 
• Whisk eggs, sugar, flour, and salt in a bowl. 
• Whisk in the milk.
• Add butter mixture until incorporated. 
• Rest batter for one hour.
• Preheat oven to 375°F. 
• Butter bottom and sides of a 10” cast iron skillet.
• Sprinkle with sugar and shake to coat sides of skillet, discarding any extra.
• Pour the rested batter into the skillet. 
• Add chopped nuts and cranberries on top - most will float near the surface. 
• Bake 45 minutes.
• Top with hand-whipped cream.

VARIATIONS
Mixed Berries
Apple
Pear
Fig
Date and Golden Raisin

SERVING SUGGESTIONS

• Lightly sprinkle with confectioners sugar.
• Top with a dollop of Yogurt, Creme Fraiche, or whipped topping.

 See also Spirited Flaugnarde

Prep Time: 1 hour 15 minutes
Servings: 4-6

DavidLee Recipes © 2011

CLAFOUTIS

Traditional French Cherry Clafoutis

This is a traditional French fruit pie, a distant cousin to the American cobbler, and more directly a relative to the flans and souffles of continental Europe. Traditionally, Clafoutis is made with cherries. Use fresh cherries, not frozen or dried. The cherries are not pitted because the pits impart a delicate almond flavor to the dish. However, you can pit your cherries, and add a small bit of almond flavoring to achieve a traditional french flavor.

INGREDIENTS
2 cups Cherries (fresh) 
2 Tbsp Butter
4 Eggs
1/2 cup Sugar
1/4 cup Flour
1 cup Milk
1/2 tsp Vanilla Extract
1/4 tsp Almond Extract


PREPARATION

• Melt the butter in a saucepan in very low heat. Preheat oven to 350 F.
• Beat the eggs and sugar in a big bowl using a mixer.
• Add the flour slowly and continue to beat the mixture.
• Add the butter in the mixture and continue to beat.
• Add the milk slowly and continue to beat the mixture for a few more seconds.
• Using the butter that’s left in the saucepan, spread it in your oven dish.
• Wash the cherries under cold water, remove the stems. (You can remove the pits, but the original recipe calls for whole cherries.) Spread the cherries in the oven dish.
• Beat the mixture for 5 more seconds, and then spread that mixture atop the cherries.
• Bake in the oven for about 30-40 minutes until golden.
• Serve it warm.

Black Cherry Clafoutis

 SERVING SUGGESTIONS 
1) Sprinkle lightly with powdered sugar.
2) Sprinkle lightly with sugar and cinnamon... 
    1 Tbsp Caster Sugar + 1 tsp Cinnamon

VARIATIONS
You can find numerous variations of Clafoutis online with all types of fruit. Traditionally, clafoutis is made with cherries. So, in an attempt to stay as close to the traditional form, I'd suggest that any of the pitted fruit variations would fall in line with the clafoutis tradition, as they all lend themselves well to a splash of the almond flavoring. Other variations would be referred to as Flaungarde, as would fruit combination variations.

Plum Clafoutis

CHERRY Clafoutis (traditional)
PLUM Clafoutis
APRICOT Clafoutis
NECTARINE Clafoutis
PEACH Clafoutis

Other suggestions found online: 
PEAR, APPLE, FIG, BERRY

See also: Flaungarde

Prep Time: 15 minutes
Bake Time: 40 minutes
Servings: 4 - 6

DavidLee Recipes © 2011