Quince clafoutis recipe

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Quince clafoutis recipe

A clafoutis is a French dessert, a little like a Dutch pancake. It can be made with all stone fruit, including peaches, cherries and apricots. This vegan recipe uses quinces which add a piquant taste and has a caramel base which adds a little richness to the finished product.

Recipe from Planted by Chantelle Nicholson (published by Kyle Books, £25). 

Ingredients

For the clafoutis
  • 2 quinces
  • 145 g caster sugar
  • 1 sprig of rosemary
  • 4 tbsp demerara sugar
  • 50 g non-dairy butter, plus extra for greasing
  • 200 ml oat cream
  • 150 ml non-dairy milk
  • 1 vanilla pod, seeds removed, or 0.5 teaspoon vanilla paste
  • 1 lemon, zested
  • 45 g caster sugar
  • 45 g plain flour
  • 1 tsp baking powder
  • 1 tbsp icing sugar, for dusting
  • 2 quinces
  • 5.1 oz caster sugar
  • 1 sprig of rosemary
  • 4 tbsp demerara sugar
  • 1.8 oz non-dairy butter, plus extra for greasing
  • 7 fl oz oat cream
  • 5.3 fl oz non-dairy milk
  • 1 vanilla pod, seeds removed, or 0.5 teaspoon vanilla paste
  • 1 lemon, zested
  • 1.6 oz caster sugar
  • 1.6 oz plain flour
  • 1 tsp baking powder
  • 1 tbsp icing sugar, for dusting
  • 2 quinces
  • 5.1 oz caster sugar
  • 1 sprig of rosemary
  • 4 tbsp demerara sugar
  • 1.8 oz non-dairy butter, plus extra for greasing
  • 0.8 cup oat cream
  • 0.6 cup non-dairy milk
  • 1 vanilla pod, seeds removed, or 0.5 teaspoon vanilla paste
  • 1 lemon, zested
  • 1.6 oz caster sugar
  • 1.6 oz plain flour
  • 1 tsp baking powder
  • 1 tbsp icing sugar, for dusting
For the yogurt sorbet
  • 100 g caster sugar
  • 25 g agave syrup
  • 200 ml non-dairy milk
  • 0.5 tsp xanthum gum
  • 25 ml vodka
  • 1 lemon (zest and juice)
  • 400 g non-dairy yogurt
  • 3.5 oz caster sugar
  • 0.9 oz agave syrup
  • 7 fl oz non-dairy milk
  • 0.5 tsp xanthum gum
  • 0.9 fl oz vodka
  • 1 lemon (zest and juice)
  • 14.1 oz non-dairy yogurt
  • 3.5 oz caster sugar
  • 0.9 oz agave syrup
  • 0.8 cup non-dairy milk
  • 0.5 tsp xanthum gum
  • 0.1 cup vodka
  • 1 lemon (zest and juice)
  • 14.1 oz non-dairy yogurt

Details

  • Cuisine: French
  • Recipe Type: Dessert
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 60 mins
  • Serves: 4

Step-by-step

  1. Begin by making the yogurt sorbet. Put the sugar and agave syrup into a small saucepan with the milk and 100ml (3.5 fl oz) of water and bring to the boil. Once the sugar has dissolved, add the xanthan gum and whisk over the heat for 1 minute until thick.
  2. Remove from the heat and add the remaining ingredients. Whisk well, then freeze, whisking every hour to break up the ice crystals, or churn in an ice-cream maker following the manufacturer’s instructions.
  3. To make the clafoutis, peel the quinces, then cut into 12 wedges in total, removing the core.
  4. Put 100g (3.5 oz) of the caster sugar into a medium saucepan with the rosemary and 300ml (10.5 fl oz) water. Bring to the boil, then add the quinces, topping up with more water if required to completely submerge the fruit.
  5. Simmer gently for 40–45 minutes until the quinces are tender. Strain and pat dry with kitchen paper.
  6. Preheat the oven to 180°C/360°F/gas mark 4. Lightly grease a 20cm (8 inch) casserole with butter.
  7. Put the demerara sugar in a small, heavy-based saucepan or frying pan. Set over a medium heat and leave the sugar to melt and caramelise to a deep golden colour, swirling the pan occasionally for even caramelisation.
  8. Add the butter, whisk well, and simmer for 1–2 minutes until well combined.
  9. Pour the caramel into a casserole, then arrange the quince wedges on top.
  10. Put the cream, milk, vanilla seeds and lemon zest in a small saucepan and bring gently to the boil. Remove from the heat.
  11. In a deep bowl, whisk together the remaing 45g (1.5 oz) of caster sugar, flour and baking powder, then add the hot cream mixture and combine well.
  12. Pour the batter over the quince then place in the oven for about 15 minutes, until golden and cooked through. Dust with icing sugar and serve immediately with the yogurt sorbet.

This recipe is from Planted by Chantelle Nicholson (published by Kyle Books, £25). Photography by Nassima Rothacker.

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