Dessert

Toffee apple and cinnamon clafoutis

Name: Toffee apple and cinnamon clafoutis recipe
Yield: 6
Ingredients: Softened butter, to grease; 2 cups (440g) caster sugar, plus extra to dust; 2/3 cup (165ml) pure (thin) cream; 1/3 cup (80ml) brandy or Calvados; 1 tsp ground cinnamon; 5 large pink lady apples, unpeeled, ends trimmed, cut into 2mm-thick rounds; 4 eggs; 1/3 cup (80g) brown sugar; 1/2 cup (120g) creme fraiche, plus extra to serve; 1/3 cup (50g) plain flour; 1 tsp vanilla bean paste; Icing sugar, to dust

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Digi_Toffeed apple and cinnamon clafoutis

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by Emma Knowles

May 10, 2022

Emma Knowles plays with a Greek dessert staple, incorporating classic pie flavours for a modern fusion treat.

Softened butter, to grease
2 cups (440g) caster sugar, plus extra to dust
2/3 cup (165ml) pure (thin) cream
1/3 cup (80ml) brandy or Calvados
1 tsp ground cinnamon
5 large pink lady apples, unpeeled, ends trimmed, cut into 2mm-thick rounds
4 eggs
1/3 cup (80g) brown sugar
1/2 cup (120g) creme fraiche, plus extra to serve
1/3 cup (50g) plain flour
1 tsp vanilla bean paste
Icing sugar, to dust

Method

1.

Preheat oven to 200°C fan-forced. Grease a 27cm round baking dish with butter and dust with caster sugar.
2.

Place caster sugar and 1/2 cup (125ml) water in a deep frypan over medium-high heat. Stir until sugar dissolves, then bring to the boil and cook, without stirring but swirling pan occasionally, for 6-8 minutes until a dark caramel forms. Remove from the heat, add cream, half the brandy, half the cinnamon and an extra 1/3 cup (80ml) water. Return to the heat and stir until smooth. In batches, add apple slices to the caramel and simmer for 3-4 minutes until edges start to curl. Using a slotted spoon, transfer apple to a tray, then repeat with remaining apple slices, adding 1-2 tbs water to loosen caramel if needed. Transfer remaining caramel to a jug and set aside.
3.

Once cool enough to handle, overlap apple slices in a circle in the prepared dish.
4.

Place eggs, brown sugar, creme fraiche, flour, vanilla, remaining brandy and remaining cinnamon in a blender and whiz until just smooth. Carefully pour around the apple, then bake for 25-30 minutes until golden brown and puffed, with a slight wobble in the centre. Dust with icing sugar, dollop with extra creme fraiche and serve with apple caramel alongside.