Zorra at the great "Kochtopf" (Spain) is organizing an event and round-up revolving around beer (see infos)...
Although, I didn't have much time to think about my contribution, I've come up with a seasonal recipe of my own which is easy to prepare and still highly satisfying.
This "Beer And Apricot Clafoutis" is just simply delicious and very comforting! The cooked batter is as it should be; moist, slightly elastic and nicely smooth. The fruits and brown sugar add a very interesting caramelly touch to it and the whole flavoring is just perfect as the beer brings a special dimension and light yeasty hints to the clafoutis (see infos). Gorgeous!
Beer is a real hammer when used with food! I love the way it combines with the sweet flavors of desserts and adds a little something special to them!...
~ Beer & Apricot Clafoutis ~
Recipe by Rosa @ Rosa's Yummy Yums
Ingredients for the fruits:
500g (or 8) Quatered Apricot
60g Light brown sugar
1 Tsp Ground cinnamon
For the batter:
150g Plain white flour (unbleached all-purpose flour)
5 Tbs Castor sugar
1/2 Tsp Salt
3 Large eggs (~53g)
190-200ml Strong beer
2 Tsps Sallow thorn jelly (see infos)
1 Tsp Vanilla extract
1. Preheat the oven to 190°C (375°F).
2. Thouroughly butter a 22-25cm (10 inches) round pan or ovenproof skillet.
3. Arrange the apricot quarters on the bottom of the pan and sprinkle with the brown sugar and cinnamon.
4. In a mixing bowl, whisk together the flour, sugar and salt.
5. In a separate small bowl or large mixing cup, combine the eggs, milk, beer, sallow thorn jelly and vanilla extract.
6. Beat until thouroughly combined, then whisk into the flour mixture, smoothing ou the lumps.
7. Pour the batter over the fruit in the prepared baking pan.
8. Bake for 35 to 40 minutes or until a cake tester inserted into the center comes out clean.
Instead of using apricots, you can easily replace them by quartered prunes, sliced peaches, sliced nectarines, berries or apples.
"Sallow Thorn" is called "Sanddorn" in German and "Argousier" in French.
You can use any beer of your choice, whether it is blond, brown, dark, without alcohol, flavored, native, export, etc... Use your imagination and take what fits your taste best!
Regarding this clafoutis' flavor, you could also add some orange-blossom water and/or some ground almonds if you wish to give this recipe a more "luxurious" touch.
Eat warm or at room temperature as main course or for dessert.
You can also serve it with a scoop of vanilla ice cream, crème anglaise or/and whipped cream.