Apple clafouti

Method

How to make Apple clafouti

1) Preheat the oven to 200C/Gas Mark 6.

2) Make the batter: sift the flour, sugar, cinnamon and salt into a bowl. In a separate bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the eggs, egg yolk, and milk until well blended. Add about 1/3 of the egg mixture to the flour mixture and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk until smooth, then gradually incorporate the remaining egg mixture. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk until well blended. Cover with clingfilm and refrigerate while you prepare the apples.

3) Cook the apples: with the tip of a knife, scrape the vanilla pod seeds from the pod into an ovenproof 25cm oven proof dish. Add the pod and the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and cook over moderately high heat until the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often, until slightly softened, about 2 mins. Remove the vanilla pod and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, then swirl the pan briefly. Spread the fruit evenly in the dish.

4) Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 mins.

5) Put some Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the dish with a dollop of creme fraiche.

Michael's Notes: If you plan to serve individual clafoutis from mini dishes, heat the dishes in the oven until quite hot, about 5 mins, then divide the cooked fruit among the dishes, top with the batter, and bake. Cooking time will vary depending on the size of the dishes.
*Cook's Note: To make a cherry clafouti, use 180g pitted cherries. Substitute 3g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated lemon zest for the cinnamon and Grand Marnier for the grappa.