Sunday, October 02, 2011

Strawberry Banana Clafoutis

On our last night in San Marcos la Laguna de Atitlan, Guatemala, a mayan woman is selling strawberries. Walking on a narrow stone path, candle light glows against her white hair pulled up inside a weaved head band, the round basket holds the gleaming fire berries. As we pass her, I want to stand and behold her presence for a moment longer, buy some of the prized fruit. The moment passes and I catch her candle lit silhouette one last time, the basket, the picture...feeding my soul instead, as I walk away.

Que bonita!...were the words I declared when I found these lovely mountain fresas. It was several weeks ago, when the boy and I would walk to the village to eat our weekly lunch (plato tipico of rice, beans, eggs or chicken and tortillas) at Susi's comedor. We stopped by the fruit and vegetable stand; a solitary strawberry bag was left. For 6 quetzales or 75 cents, it was an impulse buy, but I was so blessed to walk home with the last bag intended for me.

The strawberries were small and delicate; bright red and firm...lovingly picked. For several days, we enjoyed them fresh or with a little sugar. One afternoon, Miguel brought us sweet ripe bananas from the tree on the lake house...and like magic these 2 fruits met...their smells mixing harmoniously, a love affair so destined, so steamy that only the oven would consummate. And when eaten together, you're only reminded that is that good! The ambrosia of the gods.

Enjoy y buen prochevo.

Clafoutis of Strawberries and Bananas Recipe
Recipe adapted from Jacques Pepin (Fast Food My Way)

3 tablespoons unsalted butter
1/4 cup flour
3 eggs
3 tablespoons sugar
1/4 cup whole fat strawberry yogurt
½ c strawberries (chopped or if small leave whole
2 small bananas (thick slice)
pinch of sea salt

Preheat the oven to 200 C or 400 F. Melt the butter in a small ovenproof skillet on low. For the batter: whisk flour, eggs, sugar (2 tablespoons; reserve 1 for the bananas), yogurt, pinch of salt and 1 tablespoon of the melted butter. Set aside.

The secret is to caramelize the bananas. Increase the heat to medium on the skillet with the butter. Add another tablespoon of sugar and the bananas. Cook for 3 minutes until brown (if you need to add, more butter to make sure the pan is not dry). Pour the batter into the skillet and arrange the strawberries on top. Place the skillet over high heat for about 2 minutes and then transfer it to the oven. Bake for 15 to 20 minutes, or until lightly browned and puffy. Remove from the oven. Serve the clafoutis warm, directly in the pan or flip onto a plate.

1 comment:

Cedric Brehaut said...

This clafoutis was soooooo good!


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