Coronation Grape Clafoutis
Clafoutis is a classic French country baked dessert. Traditionally, a sweet batter is poured over dark cherries. Pronounced kla-foo-tee, it originates from the Limousin region in the centre of France.I decided to make it a little Canadian, by adding Ontario grown, Coronation grapes. You can also use many other types of fruits.
Coronation grapes (formerly, Sovereign Coronation) are a hybrid of two North American varieties: the black Patricia and the Nimrod. The Coronation grape was developed in Summerland, British Columbia in the 1970s.
The flavour of the Coronation grape is both sweet and tart. They are crisp, juicy and seedless. They can be eaten fresh, made into preserves, sauces, juice and desserts. They also work well as a garnish to a cheese board. For a cooling, refreshing snack, place them in the freezer!
- 1 tbsp. unsalted butter
- 2 ½ c. Vineland Growers, Ontario Coronation grapes
- 3 large Burnbrae, free run, omega 3 eggs
- ¾ c. granulated sugar, plus extra for coating dish
- 1 ¼ c. whole (3.25% homogenized) milk
- ½ c. unbleached, all purpose flour
- 1 ½ tsp. pure vanilla extract
- pinch sea salt
- Preheat oven to 350 F.
- Butter a cast iron pan or baking dish. Sprinkle enough sugar to coat pan lightly.
- Add grapes to pan or baking dish.
- Whisk eggs in a large bowl.
- Add sugar, salt and vanilla, whisk until combined.
- Add milk and whisk.
- Slowly add flour and whisk until combined.
- Pour batter over grapes.
- Bake in oven for 45 min.
- Serve warm or cold, top with icing sugar, whipping cream or vanilla ice cream.