Quince Clafoutis

One of my all-time favourite desserts is Clafoutis.  You can take any fruit, add some booze, top with batter, and it will inevitably turn into a delicious dessert that doesn’t leave you feeling weighed down.  It’s the perfect dessert for a dinner party because it can be assembled ahead of time, and then popped in the oven while you’re having dinner.

Traditional clafoutis is often made with plums, cherries, pears, berries, or apples.  I usually make apple clafoutis, but was inspired by my favourite fruit: quince.  Quince are fruits that look like apples, but taste more floral.  Lucky for me, my dear friend Louise (of the gorgeous food blog Pâté chinois et Cie) has a quince tree in her backyard!  Inspiration indeed!

And quince is one of my favourite fruits – like a flower-perfumed apple, I thought that because of its similarities to apple it could work well in a Clafoutis.  And indeed it did.

Quince Clafoutis

Adapted from Julia Child’s Mastering the Art of French Cooking

Boozy-Fruit:

  • 3 c. quince, sliced (I didn’t peel the quince for extra fibre) – you can substitute 3 c. of any fruit
  • 1/3 c. sugar
  • ¼c. liqueur (I often use calvados or cointreau)

Batter:

  • Juice drained from quince, plus skim milk to make 1/4 c. liquid
  • 1/3 c. sugar
  • 3 eggs, beaten lightly
  • 1 tbsp. vanilla
  • pinch salt
  • 2/3 c. flour

Instructions

Preheat oven to 350° F.

Mix “boozy-fruit” ingredients together, and let stand for 30 minutes.  Drain the liquid from the “boozy-fruit” mixture, and use in batter.

Combine batter ingredients in a blender, and blend for 1 minute.  (This also can be done by hand, if you don’t have a blender).

Grease an 8×8″ baking dish.  Place “boozy-fruit” into dish, and top with batter.  Bake at 350° F for 1 hour.  Remove from oven, dust with icing sugar, and serve.  Delicious topped with maple syrup, or served with vanilla ice cream.

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Categories: Dessert, Vegetarian

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4 Comments on “Quince Clafoutis”

  1. Jacquie (WW)
    December 2, 2009 at 12:18 pm #

    mmm…looks & sounds great…I know anything you make will be delicious & OP…thanks Linz!

    Hugs Jacquie

Trackbacks/Pingbacks

  1. Quince Tart with Maple Caramel | The Kitchen Operas - November 8, 2010

    […] you met quince before?  (Remember my Quince Clafoutis?)  It’s my favourite fruit: looks like an apple, and smells like the most floral perfumed […]

  2. Rhubarb Whole Wheat Clafoutis | The Kitchen Operas - June 21, 2011

    […] I would like to present to you another happy Spring recipe: Rhubarb Clafoutis!  It is based on the first recipe I ever posted on the blog: Quince Clafoutis. […]

  3. White Bean, Parsley & Chive Croquettes with Arugula & Horseradish Sauce | The Kitchen Operas - July 24, 2011

    […] turning squash into “jam”, who convinced me I could poach an egg, who has mulberry and quince trees (!), who likes all the same flavours that I do, and inspires countless meals around my […]

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