Exploiting our fruit: Exploring clafoutis

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There wasn’t any almond spice topping on this version, but it disappeared quickly just the same.

In today’s Buffalo News, I have a story sharing the results of my experience with clafoutis. It’s basically a big, rich baked pancake centered around fruit that’s dead ripe.

With the help of friend and dessert guru Luci Levere, I learned how to adjust the texture of the finished product, and that almond extract is powerful stuff, and should be used sparingly.

Check it out while there’s still fine fruit at the farmers’ markets.

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Filed under fruit, recipes