FEI­JOA PAN PUFF

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 45 mins Serves 4-6 ¼ cup flour

2 Tbsp caster sugar

½ tsp cin­na­mon

1 cup milk

2 eggs

1 tsp vanilla ex­tract

2 Tbsp but­ter

2 Tbsp maple syrup or honey

4-5 fei­joas, peeled and sliced

2 Tbsp ap­ple liqueur (op­tional) ic­ing sugar, to dust Softly whipped cream, to serve (op­tional)

To make the bat­ter, mix to­gether flour, sugar and cin­na­mon. Add milk, eggs and vanilla and whisk to form a smooth bat­ter. Melt 1 Tbsp but­ter, add to mix­ture and stir un­til evenly com­bined. Set aside while you pre­pare the fruit. The bat­ter can be pre­pared in ad­vance and will keep for 6-8 hours

in the fridge. Pre­heat oven to 200C fan­bake. Place re­main­ing 1 Tbsp but­ter and maple syrup or honey in a large (26-28cm di­am­e­ter) oven­proof fry­ing pan or roast­ing dish. Heat un­til mix­ture siz­zles and starts to brown, then add fei­joas. Cook over medium heat un­til it has soft­ened and starts to caramelise (6-8 min­utes). Add liqueur, if us­ing, and al­low to fully evap­o­rate. The fruit can be pre­pared in ad­vance to this point, chilled and re­heated when needed. Pour bat­ter over hot fruit and bake un­til golden and puffy around the edges (about 25 min­utes). Dust with ic­ing sugar and serve with whipped cream if de­sired.

Annabel says:

Like all clafoutis-style desserts this puffs up dra­mat­i­cally as it cooks and then col­lapses as it cools — but it tastes good hot or cold. Once the fei­joas are over their short-lived sea­son you can swap them for pears or ap­ples.

FEI­JOA PAN PUFF

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