Experience the charm of central France with the Apple Flognarde, a lesser-known cousin of the famous cherry clafoutis. This delightful dessert features a custard-like, puffed batter baked with caramelized apples, bringing a sweet symphony of textures and flavors right to your table.
Ingredients
馃尵 75g (1/2 cup) all-purpose flour
馃崿 50g (1/4 cup) granulated sugar
馃 A pinch of salt
馃 120ml (1/2 cup) whole milk, plus up to 50ml (4 tbsp) extra to dilute - Generic Dairy Brand
馃 2 large eggs
馃 1 tablespoon unsalted butter, plus extra for greasing the dish - Kerrygold Unsalted Butter
馃崚 1 teaspoon Kirsch
馃崗 2-3 medium apples, peeled, cored, and sliced - Jazz or Gala
馃崌 Approximately 10-12 prunes soaked in Port wine - CISNEROS Vintage Port
馃崿 A small sprinkle of sugar for apples
馃 1 tablespoon unsalted butter for apples - Kerrygold Unsalted Butter
馃崑 A splash of lemon juice
馃崗 A splash of Calvados for flamb茅ing apples
Instructions
1- Prepare the Batter:
- Sift flour into a large mixing bowl.
- Add sugar and a pinch of salt. Whisk together.
- In a separate bowl, beat eggs. Pour into the center of the dry ingredients.
- Whisk gradually from the center outwards to form a thick, smooth paste.
- Heat milk with 1 tablespoon of butter in a saucepan until butter melts and milk reaches a light boil.
- Slowly whisk the warm milk mixture into the batter until smooth.
- Add Kirsch and stir. Let batter rest at room temperature for 15-20 minutes.
- Before baking, dilute batter with additional milk to a slightly thick, pourable consistency.
2- Prepare the Fruits:
Soak prunes in Port wine for at least 15 minutes.
Toss apple chunks with lemon juice.
Melt butter in a non-stick frying pan over high heat. Add apples.
Saut茅 for 2 minutes, sprinkle sugar, and cook for another 3 minutes until caramelized.
Add Calvados and flamb茅.
Set aside.
3- Assemble and Bake:
- Preheat oven to 200掳C (400掳F), convection mode.
- Grease a cast iron skillet with butter and sprinkle with sugar.
- Arrange fruit evenly on the dish bottom.
- Pour batter over the fruit, ensuring some fruit stays visible.
- Place in the oven and bake for 10-12 minutes until puffed and golden.
Prep Time: About 15 minutes
Cook Time: 22 minutes total
Total Time: Approximately 37 minutes
Servings: 4-6
Calories: Approx. 220
Proteins: 4g
Fats: 8g
Carbohydrates: 32g
Equipment:
- Cutting board
- Several small ceramic mixing bowls
- Metal whisk
- Metal sifter
- Metal fork
- Measuring jugs (ceramic and glass)
- Copper-bottom saucepan
- Non-stick frying pan
- Lodge cast iron skillet
- Metal ladle
- Standard kitchen oven
- Metal wire rack for cooling
Cooking Tips
- Ensure batter consistency is like a cr锚pe.
- Use a cast iron skillet for the best results.
- Serve straight from the oven for maximum freshness.
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French Cooking Academy: https://www.youtube.com/@FrenchCookingAcademy