Have mercy! Is it the weekend yet? I’ve got just the perfect weekend lazing around and drinking early brunch dish for you. A Caramel Apple & Irish Whiskey Clafoutis! Wowzers right?!! A clafoutis is a french dessert that consists of baked fruit (usually cherries) in a flan like batter. I found this wonderful whiskey splashed Irish twist on that classic French dish over at Edible Ireland (love that site! – great recipes, beautiful photography – what more could you want)and just couldn’t wait to make it. (as if the weekend could mosey on up any slower…)
Now I know of few of you folks out there are probably smirking and thinking “Yeah, so much for her lazy weekend if she was making some sort of French thing, which you just know has to be time-consuming, complicated and annoying!” Oh I am so happy to say that you would be wrong. This dish, impressive – yet rustic – as it looks was quite easy to make and delicious to boot!
But if you’re still being a doubter, perhaps you would perk up a bit knowing that you can make the apple caramel mixture up the night before. That way when the weekend arrives, you won’t have to spend one more extra precious moment than necessary “slaving away” in the kitchen. You just heat the apples up, mix up the batter, add the apples in and pop it into the oven . Easy peasy. Then you can just sit around sipping your mimosa (or Buck’s Fizz). Before you know it that decadent brunch treat will be ready and your weekend will be off to a fantastic whiskey-caramel-apple-y start!
Caramel Apple & Irish Whiskey Clafoutis
recipe from: Edible Ireland
for the batter:
- 80 g (2/3 cup) flour
- 75 g (1/3 cup) sugar
- 1/4 teaspoon cinnamon
- pinch of salt
- 1/2 tsp. baking powder (optional – but it will keep the clafoutis from sinking as quickly when removed from the oven)
- 3 large eggs
- 100 g (6 tablespoons) butter, melted
- 250 ml (1 cup) milk
- 1 teaspoon vanilla
for the apples:
- 30 g (2 tablespoons) butter
- 4 crisp eating apples, peeled, cored and sliced
- 60 g (1/3 cup) light brown sugar
- 1/4 teaspoon cinnamon
- 2 or 3 tablespoons Irish whiskey*
Preheat the oven to 200°C (400°F). Butter a 25 cm (10 inch) pie plate or cast iron skillet or large individual ramekins.
To make the caramel apples, melt a knob of butter in a large pan over a medium-high heat. When it’s sizzling, reduce the heat to medium and tip in the apples, sugar and cinnamon, stirring to coat the apples in the butter and sugar. Cook the apples for about 5 minutes, until they have softened and the sugar has turned syrupy. Keep warm.
Whisk the flour, sugar, cinnamon and a pinch of salt together in a large bowl. In a separate bowl, mix together the eggs, melted butter, milk and vanilla. Pour half of the liquid ingredients into the dry ingredients, whisking until it looks like a paste, then add in the rest of the liquid, whisking until the batter is smooth and well blended. (Alternatively, you could just place all the batter ingredients in a blender and whizz until smooth.)
Place the pie plate or skillet on a baking sheet to catch any drips when the clafoutis is cooking in the oven. Pour in the batter, then using a slotted spoon, transfer the apples to the plate or skillet, leaving as much of the caramel sauce in the pan as you can and making sure the apples are evenly distributed. Bake the clafoutis in the oven for 25 to 30 minutes, until the clafoutis is puffed up and golden brown and the centre is set.
About 5 minutes before the clafoutis is done, reheat the caramel in the pan to loosen it again, then stir in the whiskey and allow to cook for 1 or 2 minutes to burn off the alcohol. Serve the clafoutis warm with the caramel whiskey sauce drizzled over.
*If you’ve had a “whiskey incident” and know you couldn’t smell, much less taste whiskey first thing in the morning, switch it out for some brandy or calvados.
** This is also a great dessert recipe. Just imagine serving it with a scoop of vanilla ice cream drizzled with that caramel whiskey sauce. Yum!