Cooking in a restaurant is frustrating sometimes in that some dishes are unachievable – a dessert like a clafoutis, one of the simplest, most comforting desserts in the home cook’s repertoire, needs a good 40 minutes at least to bake. In a restaurant this means either a too-long wait or inevitable wastage, so I only get to cook this when we are serving a set menu. Clafoutis is a baked eggy batter into which can be suspended many different fruits, from cherries (unpitted of course), to apricots, plums and brandy-soaked prunes.
Extract credit to: Sardine: Simple seasonal Provençal cooking by Alex Jackson, published by Pavilion Books. Image credit to Matt Russell.