Comments on: anything-but-clementine clafoutis

By: Rox

Rox — Thu, 12 Nov 2009 19:01:08 +0000

I saw this recipe a few days after it was posted and since then I’ve wanted to try it. Of course I had to wait until I had only apples to work with, but it came out great. I used an oval dish and the batter quantity was perfect for it, but I had to let bake for 70 minutes. I sliced the apples instead of cutting them into cubes, and I think next time I’ll throw some almond slices over it 10 minutes before taking them out.

By: John Eddy

John Eddy — Mon, 09 Nov 2009 15:39:33 +0000

Clementinis Non Gratis

Wish I had read up on this before making it with Clementines ( NY Times mark Bittman) because the result I got was an overwhelming bitterness from the cooked clementines.

Also had to cook it about 55 minutes, but that may be because I used jumbo eggs.

By: Nina

Nina — Sat, 10 Oct 2009 16:32:45 +0000

I made this with apples last night. It came out wonderful! I cooked the apples on the stove-top with sugar and cinnamon and then baked everything up. It definitely took longer than the 40 min you recommended Deb, but sooo worth the wait.

By: deb

deb — Wed, 24 Jun 2009 21:13:33 +0000

Not sure how apple slices are candied but I have a candied orange peel recipe here.

By: syl

syl — Wed, 24 Jun 2009 20:50:28 +0000

Found your site by purely wonderful accident! Can citrus be candied the way they used to candy apple slices in Chinese restaurants? Was wondering if maybe candied sections of the clementines baked into the clafouti might work–sugar coating would melt into the batter and leave still succulent fruit? Am in CA so never saw the orig. recipe in paper.

By: LindaG

LindaG — Fri, 28 Nov 2008 22:02:40 +0000

This is the first time that I have ever done this. I had read the recipe for the clementine clafoutis in the NYT and promptly misplaced it. Since it sounded good, I googled for the recipe and came upon this site! I SHOULD HAVE BELIEVED THE MAJORITY! After three of us spending over an hour removing membranes from each clementine section (the night before Thanksgiving), I baked the clafoutis as everyone ate the turkey dinner. I looked lovely coming out of the oven – the clementines were tough, chewy and did nothing for the dish – the custard was delicious and next year I will pit summer cherries and try them – or peaches – citrus slices don’t do it! Thanks for trying to put me on the right track – next time I will believe!

By: Mark

Mark — Sun, 17 Feb 2008 19:41:41 +0000

I made this recipe in four individual souffle dishes after removing any bitter strings from the clementines. The batter puffed up and over the dishes enveloping the sweet clementine sections in a lovely, dense, lightly carmelized custard. They made such a big impression on my guests who each loved their individual clafouti. Lightly sweet, lightly acid, and a beautiful custard who could ask for more?

By: Aimee

Aimee — Sat, 09 Feb 2008 20:01:49 +0000

Hello from snowy Vermont. I’ve been lurking for a while and thought I’d finally chime in. I made this recipe exactly like Bittman suggested and was disappointed too. I had high hopes as we love our clementines here, but the fruit did not hold up well to baking. I don’t think it was the quality of the clementines as they had been delicious to eat out of hand. The clementines when baked lost their juiciness, flavor and sweetness. But, the batter underneath was delicious. Yup, I did pick off all the stringy pith and don’t think that was the problem. I have made a clafoutis (not Bittman’s recipe) with plums in the fall that we enjoyed and I will try Bittman’s batter recipe with plums or other ripe, juicy fruits. On another note, I’m about to go off and bake up your blondies recipe for a houseful of kids who are hungry from romping in the several feet of fresh snow we have here (more is falling as I type). Kudos on a lovely, interesting site.

By: Jim

Jim — Thu, 07 Feb 2008 14:44:45 +0000

Maybe guys like things less sweet, sharpened with an edge of bitterness.

I have done the Bittman recipe twice with complete success, and am doing it again
this evening accompanied with a side of “bittersweet dark chocolate”

By: John

John — Fri, 01 Feb 2008 04:56:10 +0000

I just made this recipe tonight and it was extraordinary. We had to be patient and not dig in too quickly because the clementine sections were hot and would burst with sweet goodness! The slight caramelized crust on the top and the bottom/sides were a treat as well. For more ‘crust’ I might make them in individual custard cups the next time.