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Quince Clafoutis

quince clafoutis

quince clafoutis

A box of quinces freshly picked from my friends’ tree was a wonderful parting gift from my visit to Melbourne. I’m not talking about a shoe box but a carton that had previously held one dozen bottles of wine. That’s a lot of quinces.

Stringent quarantine laws prohibit an individual transporting fresh fruit between Australian states so I before heading off to drive the 1800 kilometres home, I had to peel, core and cook the boxful of quinces. Thankfully I was visiting my daughter in her brand spanking new, well equipped kitchen.

It was a big job. I took 3 days to oven poach all the quinces to ruby redness, each batch taking 4-6 hours.  Once done I packed the quinces into whatever containers I could beg, borrow or steal. Once I was back in my own kitchen I made a huge batch of quince paste. And still I ended up with a large tub of frozen quinces, too much to use up for breakfasts so I was inspired to make dessert.

In autumn let year I’d filed away a recipe for plum clafoutis posted by my blogger friend Francesca at “Almost Italian”. I’ve never made clafoutis before, in fact I don’t think I’ve ever eaten it either but the idea of a light, baked vanillary custardy pudding teamed with ruby red quinces seemed just right for dinner on a chilly night.

Clafoutis is a French dish commonly made with cherries and there seems to be as many recipes published as there are cooks. After comparing four from reliable sources I decided to (almost) stick to the recipe Francesca has used which she attributed it to Julia Child. 

I can’t believe I had left it so long in my cooking life to make Clafoutis. It’s simple and quick to prepare and totally delicious. It was good hot from the oven with a dollop of cream, it was good cold from the fridge with yoghurt for breakfast.  

Thanks Francesca, I see a lot of clafoutis in my future.

Quince Clafoutis serves 8

2 cups of ruby red poached quinces pieces, drained

1 1/4 cups full cream milk (I used lactose free)

1/3 cup castor sugar

3 large eggs

Seeds scraped from 1 vanilla bean

large pinch of salt flakes

1/2 cup plain flour

Preheat the oven to 180C

Generously butter a 24cm deep pie dish, 8 cup capacity

Put all the ingredients except the quinces into your blender jug in the order listed.

Process the batter on the highest speed for 1 minute.

Pour 1.5cm of batter into the base of the pie dish, then place it in the oven and bake until set.

Remove the dish from the oven, spoon the quinces over the cooked batter then pour the remaining batter from the processor jug over the quinces.

Return the dish to the oven and bake until the batter is set, puffed and golden 20-25 minutes.

Remove the clafoutis from the oven and allow to rest for 5 minutes.

Dust the surface of the clafoutis with icing sugar and serve immediately.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

21 comments on “Quince Clafoutis

  1. chef mimi
    May 21, 2018

    This is gorgeous. I have never cooked with quince before!

    Like

    • ladyredspecs
      May 21, 2018

      Do you know the flavour? The unique flavour and perfume of the cooked fruit makes the effort worthwhile.

      Liked by 1 person

  2. Maree
    May 19, 2018

    I’m trying to hit the like button but its not working so “like”!

    Like

  3. Francesca
    May 19, 2018

    I’m so pleased you made this one Sandra. I have made it once this season and still have a basket of quinces to deal with. To me, its a great combo, without too much effort. And nice for breakfast too.

    Like

    • ladyredspecs
      May 19, 2018

      This is set to become a winter fave, so quick and delicious. I can’t believe I waited so long to try it, thanks for the recipe and inspiration

      Like

  4. anne54
    May 18, 2018

    Yum! I am loving rhubarb at the moment…..would this recipe work with it? Could the rhubarb be too tart?

    Like

    • ladyredspecs
      May 18, 2018

      I think it would Anne. I’d slice the rhubarb into 2cm pieces and mix it with 1/3 cup sugar, no need to pre cook. All else I’d leave the same except I’d drop the oven temp to 170 to give the fruit a chance to cook through before the top is done. Love to hear how it goes

      Like

  5. creativeshare
    May 17, 2018

    An awesome adaptation using quince, book me a table for two!

    Like

  6. Conor Bofin
    May 17, 2018

    I have cooked Clafoutis with cherries before. Always a satisfying dish. I love the idea of this version. It looks to me like a sort of ‘deep pan’ version. Lovely job Sandra.

    Like

  7. Glenda
    May 17, 2018

    Hi Sandra, that is simple. These types of dishes are perfect for around the fire in winter. I will have to remember to make it this winter is it ever gets cold enough for a fire.

    Liked by 1 person

    • ladyredspecs
      May 18, 2018

      I decided to reset my ideas about winter, no chance of needing a fire here. Simple and good

      Like

  8. Gather and Graze
    May 17, 2018

    How lovely Sandra! After seeing her photo on Instagram, Linda (from La Petite Paniere) just sent me through her recipe for Flognarde, which is pretty much the apple version of Clafoutis. I’m very much smitten by the idea of all these lovely seasonal adaptations that don’t require cherries! Thanks for the inspiration yet again.

    Like

    • ladyredspecs
      May 18, 2018

      You’re welcome. The flavour of quince is just beautiful with the vanillary batter. The last of the quinces went into your tray bake yesterday, I had to dash out before tasting it but if the big section missing the morning is any indication, it has the stamp of approval

      Liked by 1 person

  9. katechiconi
    May 17, 2018

    Gosh, the labour, but so worth it. The only tragedy is that they won’t last forever! I’m a fan of raspberry clafoutis myself, for when that sad day comes.

    Like

    • ladyredspecs
      May 18, 2018

      Yes, worth the labour! Hope your surviving:-)

      Like

      • katechiconi
        May 18, 2018

        Pining for apples and garlic and dried fruit… Once we’re back from this weekend’s trip, I’ll be starting the challenge phase. Not looking forward to that, but at least it’ll widen the scope.

        Like

      • ladyredspecs
        May 18, 2018

        Good luck with the challenge, it’s worth it in the long run

        Liked by 1 person

  10. Mackay Sherry
    May 17, 2018

    Such a lot of work Sandra. Good on you. I have made cherry 🍒 clafoutis before but this sounds interesting. Funny the laws between states isn’t it? Cheers sherry

    Like

    • ladyredspecs
      May 17, 2018

      Quince is such a rare treat, well worth the effort IMHO. I’ll be making clafoutis with other fruit in the future, so simple, so good…

      Like

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