Remember last fall when I was all excited about canning my apples and cherries? Yeah, actually I had forgotten, too. Then yesterday I caught sight of the remaining jars and brought one up to make use of it. I thought I’d make some little pies but then thought a crostada might be quicker. As I was leafing through my big recipe binder I came across a recipe for Pear Clafouti. I’d never made it before but knew it was in the same sort of category as slumps, grunts, crisps, and cobblers. There was no accompanying photo or description with the recipe so it was all a bit of a surprise. I realized as I was whipping together 3 eggs and 2 cups of milk with just 3/4 c flour, that it was almost like crepe batter or some kind of custard/quiche.
I spread my jar of canned apples & cherries in the bottom of a deep pie dish and then poured the very liquidy batter over the top. The recipe said to bake for 35 minutes or until set and this needed a solid 55 minutes to be set. Here it is fresh out of the oven.
For serving I sprinkled the top heavily with powdered sugar and then we eagerly cut into it. Verdict: Delicious! Like a very thick custard studded with fruit. This was so simple that it might be my new go-to dessert for evenings when we are having company (or, let’s face it, when we want dessert and I’m wondering what I can make with what I have on hand.)