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Apple and Scotch Compote

Ingredients

  • 6 medium-sized Granny Smith apples — peeled, cored and sliced — about 4 cups
  • 3/4 cup brown sugar
  • 1/4 cup scotch
  • 2 tbsp butter
  • 1 tsp cinnamon
  • 1 tsp lemon juice

Clafoutis Batter

  • 12 eggs
  • 4 cups heavy cream
  • 1 1/2 cups Browned butter (brown butter burns easily. Melted butter is fine if browning it scares you)
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 cups sugar
  • 2 tsp salt

Directions

Method

  • Whisk together the eggs, cream and vanilla in a large bowl until smooth. 
  • In a separate bowl, mix the four, sugar and salt. 
  • Gradually add the dry ingredients to the wet ingredients, whisking until smooth and lump-free.
  • Stir the melted brown butter into the batter until well combined. 

Assembly

  • Preheat your oven to 350°F and place greased ramekins or baking dishes inside to warm up for 5 minutes. 
  • Carefully remove the hot ramekins from the oven.
  • Quickly pour a small amount of batter into the bottom of each warmed ramekin.
  • Add a generous spoonful of the apple and scotch compote in the center.
  • Top with more batter, leaving space for the clafoutis to rise.
  • Return the ramekins to the oven and bake for 20 minutes, rotating the dishes halfway through, until  golden and puffed up around the edges. (Schlieben says you’ll need more baking time if you’re making one large clafoutis)
  • Serve with ice cream. “We use house-made crème fraiche ice cream, but vanilla or any other favorite favor would be great, too,” she said.
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