The add-on to Spittoon - Recipes, Photographs and Travel
Looks a bit skimpy on the blackberry front but under the lightly browned exterior is a layer of Loquats (whatever the ‘ell they are!). One of the simplest of desserts to make – a batter poured over fruit – is Clafoutis. The batter portion of the recipe was scribbled from some web-page backwater ages ago, a link now lost (so sorry if I nicked it from your site) but the combination of blackberries and loquats is my addition. No great plan or flavour combination intended, in fact the Select Foods Whole Loquats in Syrup were disappointingly light in flavour, it is just stuff I had to hand.
Clafoutis just happens to be Bron’s theme for this months Hay Hay It’s Donna Day. This is therefore my entry, as Bron asked so nicely to join in.
A French classic given an Autumnal makeover by using blackberries
Ingredients
- 50g ground almonds
- 2 tbsp plain flour
- 100g caster sugar
- 2 eggs
- 2 egg yolks
- 250ml double cream
Instructions
- Mix all into a smooth batter and pour over the fruit. Bake for 40 minutes or so at 190C/17-Fan/G5 until lightly browned, risen and set.
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I think you nicked that recipe from me … it’s almost identical to Gordon Ramsay’s recipe!
Actually I have found it on Foodari
http://www.foodari.com/Recipes/Earthling/Fruit-and-Almond-Clafoutis?BackToListUrl=%2fRecipes%2fDefault.aspx%3fSearchText%3dClafoutis%26From%3d0%26To%3d9%26SearchIn%3dTitleTagsIngredients%26SortBy%3dWeeklyPopularity%26IncludeDefaultIntolerances%3dTrue%26MaxCreationDate%3d%26MinCreationDate%3d%26MaxDishCount%3d%26MinDishCount%3d%26MaxTotalTime%3d%26IsCreator%3d
which in turn links to
http://www.bbcgoodfood.com/recipes/3101/fruit-and-almond-clafoutis
So it wasn’t you!
Oh you’re a darling! I’ve never had loquats, blackberries sound divine though, thanks heaps for joining in.
Oh, OK then … I’ll forgive you!
Oooooh, I do love a good clafoutis! Thanks for pointing me in the direction of Bron’s event – I’ll definitely show up. We had a loquat tree in our garden when I was a kid but a) the mousebirds got to the fruit long before we could and b) my parents convinced us that eating stuff picked off trees in the garden would 100% definitely kill us (talk about over-cautious!) – so I only tasted my first loquat at Borough last year (you know, that market where you haven’t been!!). They taste like a cross between a litchi and an apricot (to me anyway) – there were also TONS of the trees heavy with fruit in Rome last Spring.
Oh, you little devil! It’s been almost a year since I was in France eating the real stuff! Made with fresh cherries by the way! Will have to get the Man to take me there by the middle of May…I hope!
LOQUATS? What a fun name, never heard of them, but now I’m curious to how they taste
. Love learning about new foods! Sometimes I feel like I’m missing out when I make something boring for dinner or dessert 
.
Sophie
Growing up it was always a dare in our neighbourhood to climb this old guys fence and steal the loquats. Haven’t eaten once since. Love the recipe Andrew. Thanks for joining Hay Hay Its Donna Day.
I like the almond meal idea in this. Sorry the loq-whatsa-ma-whozits flavor was weak. (Yeah, I still don’t know what they are. Going to check now…
The fruit was bottled in syrup I think. I am wondering if the blackberries overrode the loquats in flavour, which is why they appeared so uninteresting. I should remake it with just the loquats!
I had a whole box of Loquats or Nesparos from the market once. I tried all sorts of recipes with them even ice cream which was about the best but they were not worth the effort. Put them straight in the bin!!
Pam