Red Grape Clafoutis served with Concord Grape
Coulis and Port Wine Glaze
Chef Michael Mignano of The Pierre Hotel – New York, NY
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
Clafoutis
- 1 ounce flour
- 12 ounces sugar
- 6 eggs
- 1 cup heavy cream
- 1 ½ cups milk
- 1 large bunch red grapes
Coulis
- 3 pints Concord grapes, cleaned
- 1 cup sugar
- Zest and juice of 1 lemon
- Pinch of salt
Port Glaze
- 3 cups port wine
- ½ cup sugar
- 1 cinnamon stick
Sweet Dough
- 1 pound 2 ounces soft butter
- 9 ounces confectioner’s sugar
- 6 eggs
- 2 pounds 4 ounces flour
- ½ teaspoon baking powder
- Pinch of salt
Method:
For Clafoutis:
Whisk together flour and sugar. Add eggs slowly until incorporated. Scald
cream and milk. Pour ¼ cup cream mixture into egg mixture, then
pour back into cream mixture. Mix until incorporated, then strain.
For Coulis:
Crush all ingredients in bowl using your hands to break up all grapes.
Pour into heavy bottomed saucepan and bring to boil. Reduce heat and simmer
until thick, stirring occasionally. Using food processor blend coulis
till smooth. Strain through fine strainer. Set aside and cool.
For Port Glaze:
Combine all ingredients in small saucepan. Bring to boil, then reduce
heat and simmer until larger bubbles form, check occasionally with spoon
monitor thickness. Set aside and cool.
For Sweet Dough:
Cream together butter and sugar. Add eggs slowly and scrape sides of bowl.
Add dry ingredients and mix until well incorporated. Refrigerate until
dough is firm. Roll out to ¼ - inch thick. Par bake tart shell
in parchment lined, 12 – inch fluted tart shell.
To Assemble:
Preheat oven to 325°F. Cut grapes in half and arrange in tart shell
evenly. Pour clafoutis into shell and bake until just set like custard.
Reserve until service.
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