Here is a yummy, sweet dessert for Easter dinner! Your vegetarian friends or family will love this! It is beautiful and sweet and makes use of yummy apples!
3/4 cup pecan pieces
1 1/2 pounds firm, semisweet apples, such as Fuji or Pink Lady
1/4 cup (1/2 stick butter) unsalted butter
1 cup sugar, divided
1/4 teaspoons ground cinnamon
4 large eggs
1 cup whole milk
1 Tablespoon apple brandy
1 1/2 teaspoons vanilla extract
pinch of salt
2 cups unbleached all-purpose flour
The oven should be preheated to 375 degrees fahrenheit. The pecans should be put in a food processor and pulse until finely chopped. Be sure to make sure that they do not get too pulsed. Don't turn them powder, which is something you don't want to happen. Place somewhere for later use.
The apples should be peeled, and then they should be cut in half. Melt butter in a 9 inch iron skillet o the stovetop and the bottom of the pan should be coated by swirling the butter around. The apples should be added to the butter in the pan along with 1/4 cup sugar and cinnamon. Then cook this approximately 10 minutes or until apples soften, meanwhile be sure to stir a few times.
During the time the apples are cooking, the eggs, the rest of the sugar (3/4 cups), milk, brandy, vanilla should be whisked in a medium bowl.. The pecan pieces should be mixed with salt then the flour should be whisked in slowly in order that there are no lumps. Over the apples in the skillet pour the batter over them nad them take the skillet off the stove and making sure you use a cast iron skillet that will go in the oven.
Then at 375 degrees this food should be baked for 10 minutes. After 10 minutes lower oven heat to 350 degrees and cook until your clafoutis is puffed, and brown on to for 35 minutes more Use powdered sugar on in a dusting and then it should be served immediately.
Pittsburgh Post Gazette Wednesday December 24, 2014 Gretchen McKay
Lodge Cast Iron Nation Great American Cooking from Coast to Coast (Oxmore House , 2014 , $24.95)
