Clafoutis
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| Origin | |
|---|---|
| Place of origin | France |
| Region or state | Limousin |
| Details | |
| Course | Dessert |
| Serving temperature | Warm |
| Main ingredient(s) | Flan batter, black cherries, powdered sugar |
| Variations | Flaugnarde |
| Other information | It can also be made with apples, pears, etc. |
Clafoutis (French pronunciation: [klafuti]; Occitan: clafotís [klafuˈtis / kʎafuˈtiː]), sometimes in Anglophone countries spelled clafouti, is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.
A traditional Limousin clafoutis contains pits of the cherries.[1] According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.
Origins [edit]
The clafoutis comes from the Limousin region of France and while black cherries are traditional there are numerous variations using other fruits including red cherries, plums, prunes, apples, cranberries or blackberries.[2] When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.
The dish's name derives from Occitan clafotís, from the verb clafir, meaning "to fill" (implied: "the batter with cherries"). Clafoutis apparently spread throughout France during the 19th century.
References [edit]
- ^ The Concise Larousse Gastronomique: The World's Greatest Cookery Encyclopedi (Revised ed.). London: Hamlyn, a division of Octopus Publishing Group. 2003-04-15 [1998]. p. 311. ISBN 978-0600608639.
- ^ Larousse Gastronomique, Clarkson Potter Publishers
External links [edit]
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