Grape Flognarde

I have a peculiar fondness for clafoutis and flognards, probably because they are so easy to make. These  desserts  are associated with the provincial kitchens in the Limousin region of France. Both dessert are made with fruit which is covered with a custard-like batter, similar to the one used for pancakes. The type of fruit you use determines what the dessert will be called, so, if you make it with anything other than cherries it should be called a flognarde. These desserts have a texture that is a cross between a pudding and a cake. They are extremely easy to make and require no special equipment to prepare. If you have a whisk or large spoon, dessert can be on the table within an hour. In theory, any fruit can be used to make this treat, and because I had a large cluster of grapes that needed to be used, I decided to make a grape flognarde. It wasn't half bad and I enjoyed it enough to share the recipe with you. I plan to make this again in the fall when grapes are truly in season and packed with flavor. This, like all clafoutis and flognardes, is best eaten while still warm from the oven. I hope you will give this a try. I suspect you'll enjoy it. Here's how it is made.

Grape Flognarde

Ingredients:

1/2 cup confectioners' sugar

2 large egg yolk

1 large whole egg

4 tablespoons unsalted butter, softened

3 tablespoons extra virgin olive oil

1 cup all-purpose flour

1/4 teaspoon salt

1 cup 2 % milk, scalded and kept warm

1/2 teaspoon grated lemon zest

1 teaspoon grated orange zest

1 tablespoon lemon juice

2 teaspoons vanilla extract

3/4 pound small seedless red grapes, rinsed and dried

Confectioners' sugar for dusting

Directions:

1) Adjust a rack to middle-third of oven. Preheat oven to 400 degrees F. Generously butter or spray a 9-inch flan or cake pan. Set aside.

2) Combine sugar and egg yolks in a large bowl; beat at medium speed for 2 to 3 minutes, or until eggs are thick and lemon colored. Add whole egg and mix to combine. Add butter, a tablespoon at a time, beating to incorporate after each addition. Add olive oil, a tablespoon at a time, beating to incorporate after each addition. Reduce speed to low; beat in flour, salt, then milk and, finally, lemon and orange zest, lemon juice and vanilla extract.

3) Pour batter into prepared pan. Sprinkle grapes over top of batter; press down lightly. Bake for about 40 minutes, or until the batter sets and top is brown. Cool slightly. Dust with confectioners' sugar. Serve warm. Yield: 8 servings.

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