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Recipe for fruit clafoutis

Recipe and Procedure for Fruit Clafoutis (Cozzi)

Chef Laura Slama
Executive Chef, Owner
Celebrated Cuisine

Ingredient:

Fresh, ripe fruit (peaches, apricots, cherries, etc, med dice 2-3 cups
Grand Marnier 4 oz
Eggs, large 6 each
Milk, whole 8 oz
Sugar 1/2 cup
Flour, all purpose 2/3 cup
Sea salt Tt
Butter, unsalted, melted 2 oz
Powdered sugar For dusting


Yield 1 tart


1. Toss the fruit with the liquor and macerate while preparing the batter
2. Combine eggs, milk, sugar, flour, salt and melted butter in a blender and combine well. 3. Drain liquor from fruit and add liquor to batter
4. Arrange the fruit in a buttered and sugared baking dish. Pour batter over fruit.
5. Bake at 400 degrees for 25-30 minutes or until golden and firm. Cool slightly, dust with powdered sugar.