Recipe: from the kitchen at Cucina | Photography: Ashlee deCaires
A clafoutis is a great way to use seasonal fruit. In summer, berries and stone-fruit are great. As it’s winter time, Sandi has gone for deliciously tart tamarillos.
50g butter, melted
¾ cup ground almonds
pinch of salt
1 tbsp flour
1 vanilla bean
¾ cup caster sugar
3 egg yolks
1 cup cream
Preheat the oven to 160°C. Brush the melted butter inside and around the edges of a 23cm round pie or flan dish.
Score a small cross in the base of each tamarillo. Place the tamarillos in a large pot of boiling water for two minutes before plunging them into ice water. The skins should now be easy to peel off. Once peeled, cut each tamarillo in half and arrange in the flan dish.
Mix the ground almonds, salt, flour, vanilla and sugar together. Add the eggs and egg yolks and mix well (by hand or with and electric whisk). Add the cream and stir until mixed.
Carefully pour the batter around the tamarillos. Bake for 30–35 minutes until golden and spongy. Garnish with icing sugar and sliced almonds and serve with a scoop of ice cream or dollop of whipped cream or custard.