Monday, July 28, 2008
When I was growing up one of the many highlights of Summer was the homemade cherry Clafoutis my mom would make-- that and spitting out the pits into our siblings' faces when our "maman" was not looking... Traditional Clafoutis is made with pits, which adds a "je ne sais quoi" to this fine dessert. Since I haven't figured out what this "I don't know what" is, I leave them out.
Today, I opted for sweet blueberries and a sliced plum for added color instead of the more traditional cherries. The batter is super easy to put together and Sorghum flour substitutes beautifully instead of the traditional all purpose wheat flour.
I'm making this wonderful, light dessert another submission for SHF, hosted by Susan.
Blueberry Plum Clafoutis Serves 6
3 tablespoons of honey
3 tablespoons of sorghum flour
1 cup of lowfat milk
2 cups of washed and picked through blueberries
1 sliced plum
1 tablespoon of Turbinado sugar
-Preheat oven to 350F
-Oil a pie dish
-In a bowl mix energetically the eggs and honey. Add the flour and continue mixing, then incorporate the milk little by little.
-Put the blueberries in the prepared pie dish. Pour the batter on top and finish with the plum slices. Carefully transfer to the oven.
-Bake for 30 minutes and then sprinkle the sugar on top of the Clafoutis. Bake an additional 40 minutes or until set in the center. Let cool completely and refrigerate. Serve cold.