Friday, August 24, 2012

Julia Child’s Blackberry Clafoutis

When the New York Times published some recipes from Julia Child’s cookbooks, I decided to try the appealing Blackberry Clafoutis. I enjoyed reading all the 100th birthday tributes to Julia in the news, remembering all she contributed to American cooking. The beautiful blackberry dessert with its in-season fruit and French sensibility made my mouth water.

As the article describes, another great thing about this recipe is its simplicity. Just whip up the batter in the blender, pour it over fresh fruit in a baking dish, and bake. It looks so elegant and colorful, and tastes sweet and comforting. It’s almost like a fruity dessert pancake and could make a great breakfast or brunch item.

The clafoutis puffs up a bit while baking, mine almost erupting like a volcano, but settles down while it cools. We served it with whipped cream instead of powdered sugar, which made a nice creamy, velvety contrast to complement the dessert. It would work just as well with blueberries, raspberries, and perhaps stone fruit like peaches. It’s so easy and good that I’m sure I’ll try it again with different fruits as they come in season. Give it a try for dessert or a weekend breakfast. Bon appetit!

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