I created this Grape And Blueberry Flaugnarde recipe for Woolworths.
Today’s inspirational recipe from Lavender and Lime ♥ Grape And Blueberry Flaugnarde ♥ #LavenderAndLime Click To Tweet
In December I was asked by Woolworths to do a blog post for their chopping board chit chat on grapes. I was in a baking mood and so I decided to use a clafoutis recipe to highlight the grapes. Clafoutis is usually made with cherries and as soon as I had one bite, I was taken right back to Brittany where we had our first taste of Far Breton. This traditional dessert is often made with grapes, so I was right on the money so to speak. I used green seedless grapes known as Prime and they are not very sweet and have a firm skin. It may have been better to cut them in half before I started baking, but either way, the taste it wonderful. You may be wondering what a flaugnarde is? I could not call this a flan so I turned to Wikipedia for some help: This is a flan-like baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioners sugar and can be served either warm or cold.
This was originally published on the 23rd of February 2012 – in the uploading of my old blog to my new one, this post did not transfer properly and I lost the post as well as the 29 comments.
Grape And Blueberry Flaugnarde
- 400 g green seedless grapes
- 100 g blueberries
- 100 g fructose, divided
- 125 g flour
- 1 pinch fine salt
- 3 eggs
- 300 mls milk
- icing sugar for dusting
- butter for your baking pan
- place the fruit into a bowl and dust with 50g fructose
- leave to stand for 30 minutes
- preheat the oven to 180° Degrees Celsius
- butter a flan dish – I used my tatin dish
- sieve together the flour, salt and the remainder of the fructose
- beat the eggs well and them mix into the flour
- mix in the milk thoroughly
- pour over the fruit
- bake for 35 minutes
- cool until lukewarm and then dust with icing sugar