Apple Flognarde: A Rustic French Dessert

Experience the charm of central France with the Apple Flognarde, a lesser-known cousin of the famous cherry clafoutis. This delightful dessert features a custard-like, puffed batter baked with caramelized apples, bringing a sweet symphony of textures and flavors right to your table.

Ingredients

🌾 75g (1/2 cup) all-purpose flour
🍬 50g (1/4 cup) granulated sugar
🧂 A pinch of salt
🥛 120ml (1/2 cup) whole milk, plus up to 50ml (4 tbsp) extra to dilute - Generic Dairy Brand
🥚 2 large eggs
🧈 1 tablespoon unsalted butter, plus extra for greasing the dish - Kerrygold Unsalted Butter
🍒 1 teaspoon Kirsch
🍏 2-3 medium apples, peeled, cored, and sliced - Jazz or Gala
🍇 Approximately 10-12 prunes soaked in Port wine - CISNEROS Vintage Port
🍬 A small sprinkle of sugar for apples
🧈 1 tablespoon unsalted butter for apples - Kerrygold Unsalted Butter
🍋 A splash of lemon juice
🍏 A splash of Calvados for flambéing apples

Instructions

1- Prepare the Batter:

• Sift flour into a large mixing bowl.
• Add sugar and a pinch of salt. Whisk together.
• In a separate bowl, beat eggs. Pour into the center of the dry ingredients.
• Whisk gradually from the center outwards to form a thick, smooth paste.
• Heat milk with 1 tablespoon of butter in a saucepan until butter melts and milk reaches a light boil.
• Slowly whisk the warm milk mixture into the batter until smooth.
• Add Kirsch and stir. Let batter rest at room temperature for 15-20 minutes.
• Before baking, dilute batter with additional milk to a slightly thick, pourable consistency.

2- Prepare the Fruits:

• Soak prunes in Port wine for at least 15 minutes.

• Toss apple chunks with lemon juice.

• Melt butter in a non-stick frying pan over high heat. Add apples.

• Sauté for 2 minutes, sprinkle sugar, and cook for another 3 minutes until caramelized.

• Add Calvados and flambé.

• Set aside.

3- Assemble and Bake:

• Preheat oven to 200°C (400°F), convection mode.
• Grease a cast iron skillet with butter and sprinkle with sugar.
• Arrange fruit evenly on the dish bottom.
• Pour batter over the fruit, ensuring some fruit stays visible.
• Place in the oven and bake for 10-12 minutes until puffed and golden.

Prep Time: About 15 minutes
Cook Time: 22 minutes total
Total Time: Approximately 37 minutes
Servings: 4-6
Calories: Approx. 220
Proteins: 4g
Fats: 8g
Carbohydrates: 32g
Equipment:

• Cutting board
• Several small ceramic mixing bowls
• Metal whisk
• Metal sifter
• Metal fork
• Measuring jugs (ceramic and glass)
• Copper-bottom saucepan
• Non-stick frying pan
• Lodge cast iron skillet
• Metal ladle
• Standard kitchen oven
• Metal wire rack for cooling

Cooking Tips

• Ensure batter consistency is like a crêpe.
• Use a cast iron skillet for the best results.
• Serve straight from the oven for maximum freshness.

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Apple Flognarde