Anise Cranberry Clafoutis Orange Blossom Water Recipes

CRANBERRY CLAFOUTIS

Steps:

• Heat the oven to 425 degrees. Butter a deep 9- or 10-inch pie plate or a gratin dish of similar size. Sprinkle it with a tablespoon or so of sugar, then swirl dish to coat evenly. Invert to remove excess.
• Beat eggs well, then add remaining sugar. Beat until smooth. Add flour, and beat again until smooth. Add the half-and-half or milk and salt, and whisk until smooth.
• Coarsely chop cranberries and walnuts. If using a food processor, do not overprocess -- just pulse until chopped. (It's very fast.) Put cranberry mixture in pie plate, and pour batter over it.
• Bake for about 30 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it, and serve warm or at room temperature.

ANISE CRANBERRY CLAFOUTIS & ORANGE BLOSSOM WATER

Steps:

• Cut all fresh cranberries in half.
• Then take your baking dish and rub with butter. Sprinkle 2 tbsp of sugar. Sprinkle fresh cranberries, covering the entire bottom.
• Mix the rest of the ingredients in a mixing bowl. Beating for about 3 minutes.
• Then, gently pour atop cranberries. They will float to the top.
• Place in a oven of 350F, until rim is lightly brown and pie is loosely set. About 30 minutes.
• Refrigerate overnight. Sprinkle with confectioners' sugar and serve warm.