by posting this recipe i am entering a recipe contest sponsored by the california table grape commission and am eligible to win prizes associated with the contest. i was not compensated for my time.
it has been a blessed time to be here in kansas.
any extra, consistent time to see family and friends when you live this nomadic, military lifestyle is something to be thankful for. because this is my husband’s hometown, kansas has allowed us that. and i am grateful.
one of my favorite things about family and friend time is the excuse to bake. (not that i really need an excuse. it’s just nice to be able to share the experience… and the calories.) recently, my husband’s cousin was down for a visit and she mentioned she wanted me to come up with a gluten-free clafouti.
clafouti is a custardy dessert that is traditionally made with cherries, served warm with a light dusting of powdered sugar.
this week the recipe redux, along with california table grapes, challenged us to use grapes in a new way for the fall season.
did you know grapes are in their peak of the season now? the season lasts from may to january, but now is the time. i think grapes are the ultimate snacking fruit… so sweet, juicy, and easy to yank off the vine and pop in your mouth. however, grapes are greatly underestimated in cooked recipes. when baked or roasted, grapes turn mellow, warm, delicious, and juicy.
grapes are are a natural source of beneficial antioxidants and other polyphenols. full of vitamin k, potassium and hydrating fluids.
so with the memory of the clafouti request, the challenge by california table grapes, a couple of delicious bunches in the fridge, and a dear family friend in town for a visit, this recipe was born. a warm, nutty, custardy dessert with a hint of bourbon… now that screams fall to me!
Pecan & Grape Clafouti
- 1 tablespoon butter
- 1 1/2 cups grapes
- 1 cup pecans toasted
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 5 large eggs
- 1 cup heavy cream
- 1/3 cup brown sugar
- 2 tablespoons bourbon
- 1 tablespoon vanilla
- garnish: powdered sugar
- Preheat oven to 400°.
- Smear butter evenly over a 9-inch iron skillet. Place grapes in a single layer in skillet.
- Place pecans in the container of a blender. Pulse until very finely ground. Add cornstarch and salt; pulse quickly to combine. Add remaining ingredients to the blender; pulse for 1-2 minutes to combine well. Pour mixture over grapes.
- Bake at 400° for 42 minutes or until puffed and set. Allow to cool slightly. Sprinkle with just a dusting of powdered sugar and serve