Recipe: Tamarillo Clafoutis

Image source: Contributed

Tamarillo Clafoutis


Serves 4


Clafoutis is a baked custard and fruit dessert from the Limousin Region in France. It is traditionally mode with whole, unpitted black cherries but can be made with any fruit. Plums, apricots, quince and berries all work well; tamarillo adds an interesting texture and an acidity to cut through the richness of the custard. Clafoutis is a handy “go to” recipe for a last minute winter warmer dessert.


Ingredients

  • 4 tamarillos, halved lengthwise
  • 75gm honey
  • 100gm castor sugar
  • 75gm plain flour
  • pinch salt
  • 4 eggs
  • 2 yolks
  • 500ml warm milk
  • 60gm butter, melted
  • pinch nutmeg
  • 1 tsp orange zest, finely grated
  • 2tbs icing sugar
  • 150ml double cream

Method

Place the tamarillo halves cut side down on a baking tray lined with baking paper and drizzle with the honey.

Roast for 15 minutes at 200°C. Leave on tray to cool down, then pull off the skins and cut each half into four. Scatter over the bottom of a greased l .Sit capacity baking dish.

Sitt together the castor sugar, flour and salt.

Whisk together the eggs, yolks and warm milk.

Slowly whisk into the flour and sugar mixture and beat until smooth.

Whisk in the butter, nutmeg and orange zest.

Pour the batter over the tamarillo pieces and bake in a preheated 180°C oven for 35 – 40 minutes. Remove from oven and allow to cool for 10 minutes.

Dust liberally with icing sugar and serve warm with double cream or ice cream.

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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