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CLAFOUTI

3/4 lb fruit cherries, halved plums, peeled and cored pears, peeled,
thinly sliced apples, any berry fruit

1/2 pint milk
2 oz granulated sugar (fine white sugar)
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
2 1/2 oz of sifted all purpose flour

You may wish to lightly pre poach fruits like pears, apples, quinces
or even plums, but this is amatter of taste. In any case try slow
oven roasting the fruit. Place on a baking slide, sprinkle with
a little sugar and roast in the oven for 3 hours at low heat.

Place the ingredients in a liquidiser jar and blend until a smooth
batter is achieved. Set aside to rest for 30 minutes.

Using a pan that can be put into the oven, an all steel pan is
good but for preference should have rounded sides as opposed to
flat. Add a small pat of butter and let melt over heat, pour in
1/4 inch layer of the batter and place over a moderate flame on
the stove top until a film of batter has set on the bottom of the
pan, now put in the fruit topped with a little sugar to your taste,
(approx. 2 oz) top that with the rest of the batter and place the
dish into preheated 350F oven for about 60 minutes or until the
Clafouti is puffed and golden brown.

The Clafouti should be served either hot or warm with ice cream or
fresh cream. Do not try and remove it from the pan, but serve from
the pan at the table. If desired, you can use an oven proof pyrex
type dish for more attractive presentation. Dust the top with icing
sugar. The Clafouti will fall a little as it cools.

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