Clafoutis
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| Origin | |
|---|---|
| Place of origin | France |
| Region or state | Limousin |
| Details | |
| Course served | 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] or [kʎafuˈtiː]), sometimes in Anglophonic countries spelled clafouti, is a baked French dessert of fruit, traditionally black cherries,[1] arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.
A traditional Limousin clafoutis contains pits of the cherries.[2] The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor.[3]
Contents
Origins
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, pears, cranberries or blackberries.[4] 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").[citation needed] Clafoutis apparently spread throughout France during the 19th century.
See also
References
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