Fruit clafoutis Origin and the Recipe


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The origin of the word ‘clafoutis’ comes from Occitan (the language spoken in South West France) and means “to fill” as this batter is lightly filled with pitted cherries before cooking; creating air bubbles that turn into wonderful golden blisters once baked. The cherry pits have traditionally been removed by hand but nowadays it’s easy to find already pitted fruit which will save you much time! Typically served at room temperature or warm, clafoutis can be eaten as is or with a dusting of icing sugar, whipped cream or ice cream. It also freezes well so if you make too much (or want to save some for later) just pop it in the freezer and enjoy another day.

Easy Recipe for Fruit Clafoutis

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There are endless variations on fruit clafoutis recipes but the following is a simple version that you can adapt to your own liking.

Ingredients:

1 cup milk

1/2 cup flour

1/4 teaspoon salt

3 eggs

1/2 cup sugar

1 teaspoon vanilla extract

8 tablespoons (1 stick) unsalted butter, melted, plus more for buttering the dish

1 1/2 cups pitted cherries, fresh or frozen (if frozen, do not thaw)

Instructions:1. Preheat the oven to 375 degrees F (190 degrees C). Butter a 9-inch (23 cm) pie dish or baking dish.

2. In a blender, combine milk, flour and salt and blend for about 15 seconds until combined. Add eggs and sugar and blend for another 30 seconds until the mixture is thick and smooth. Stir in vanilla extract.3. Pour melted butter into the blender and blend for another 10 seconds until combined.4. Pour clafoutis mixture into a prepared baking dish, sprinkle cherries over the top and bake for about 35 minutes or until puffed and golden brown on top. Serve warm or at room temperature. Enjoy

The health benefits of fruit clafoutis

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Raspberries are an excellent source of vitamin C, which is a powerful antioxidant that can reduce oxidative stress on cells and lower your risk of heart disease. Research has shown that when raspberries are consumed regularly they can help regulate blood sugar levels.

Blueberries have been shown to improve memory in older adults, which makes blueberries a superfood for brain health! They also contain a compound called pterostilbene that shows promise in fighting cancer.

Cherries have been found to have one of the highest antioxidant capacities among all fruits and vegetables studied so far, due to their high concentration of anthocyanin (an antioxidant) and phytonutrients such as carotenoids (lutein, beta-carotene and zeaxanthin), quercetin, kaempferol and catechins. All of these have been found to fight inflammation and oxidative stress in the body, reduce the risk of heart disease and cancer, increase blood flow to the brain, promote healthy vision and eye function, improve cognitive function and even help to prevent arthritis.

Blueberries are an excellent source of vitamin C which is a powerful antioxidant that can reduce the oxidative stress on cells and lower your risk of heart disease.

Strawberries contain powerful antioxidants called flavonoids – specifically anthocyanins – which give them their vibrant red colour. These flavonoids work as antioxidants in our bodies because they soak up harmful free radicals that damage cells and tissues. Anthocyanins are also responsible for protecting our skin from UV radiation, which can cause premature ageing and cancer.

Strawberries fight inflammation, improve blood pressure and heart health, lower your risk of type 2 diabetes by regulating blood sugar levels; help to protect against strokes; reduce the effects of asthma; improve brain function; offer protection against cancers (including ovarian, lung, stomach and colon); reduce the risk of liver disease; help ease arthritis symptoms due to their anti-inflammatory properties; strengthen bones because they contain manganese – an essential mineral used to build strong bones and repair damaged tissue.

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