Featured in our June 2009 Newsletter.
Recommended Pairings: Ariana, Juliet, Isabel
2 packages of fresh blackberries (can substitute with peaches, apricots or cherries)
¼ cup sweet white wine such as Juliet or Isabel
3 large eggs
1 cup whole milk
½ cup granulated sugar
½ cup all purpose flour
5 tablespoons unsalted butter, melted
1 tablespoon vanilla
1/8 teaspoon salt
Preheat oven to 350°F. Butter a shallow 2-quart baking dish. Rinse blackberries and drop into a bowl. Add wine and mix gently. Let stand 5 minutes. In a blender, combine eggs, milk, granulated sugar, flour, melted butter, vanilla and salt; whirl until smooth. With a slotted spoon, transfer fruit to buttered baking dish. Pour remaining wine and juices into egg mixture and whirl again to blend. Pour egg mixture over fruit.
Bake clafouti in upper third of the preheated oven until puffed and set to the touch in the center, 55 to 65 minutes. Serve warm (clafouti will settle slightly as it cools). Sprinkle powdered sugar over the top just before serving.