Clafoutis

Clafoutis is a traditional French dessert that originated from the Limousin region. The name 'clafoutis' comes from the Occitan word 'clafir', which means 'to fill'. This dessert is typically made by filling a baking dish with fruit, traditionally black cherries, and covering it with a flan-like batter. The dish is then baked until it's puffed and golden.

History

The clafoutis originated in the 19th century in the rural region of Limousin, known for its high-quality cherries. The simplicity of its preparation and the availability of its ingredients made it a popular dessert among the rural population. It later gained recognition throughout France and eventually internationally.

Preparation

The traditional clafoutis is made with unpitted black cherries. The pits of the cherries are believed to enhance the flavor of the dessert. However, modern variations of the recipe may use pitted cherries or other fruits such as plums, apples, or pears.

The fruit is arranged in a buttered dish, and then covered with a mixture of eggs, sugar, milk, butter, and flour. The dish is baked in a preheated oven until the batter is puffed and golden, and a knife inserted into the center comes out clean.

Variations

While the traditional clafoutis is made with black cherries, many variations exist. When other kinds of fruit are used, the dish is properly called a 'flaugnarde'. Some popular variations include the apple clafoutis, the pear clafoutis, and the berry clafoutis.

Serving

Clafoutis can be served warm or at room temperature, and is often dusted with powdered sugar before serving. It is typically served directly from the baking dish.

See also

• French cuisine
• List of French desserts
• Flaugnarde

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