10 21st, 2009 |
I’ve always wanted to make clafoutis but for some very, very odd reason haven’t. I’m not sure why … these little desserts are really quite simple and so versatile. A complement to any and all seasonal fruit, they are the perfect ending to a savory dinner or a sweet and simple addition to a friendly brunch.
Cranberries, fresh or dried, embody (at least for me) the spirit of fall. They’re tart flavor and deep red hue just scream autumn. Simmered in wine and scented with cinnamon, they made the perfect base for these buttery clafoutis.