Caramelized Pineapple Clafoutis

Caramelized Pineapple Clafoutis
Photo by Martha Holmberg


  • 4 Tbs. unsalted butter
  • 1 Tbs. rum
  • ¼ cup light brown sugar
  • 1/3 cup granulated sugar
  • Seeds from ½ split vanilla bean (or 1 tsp. pure vanilla extract)
  • 2/3 cup heavy or whipping cream
  • 3 large eggs
  • + 2 more ingredients
    • 1/3 cup all-purpose flour
    • ½ large pineapple (14 to 16 oz., peeled)

Heat the oven to 350°F. Butter a 9-inch cake pan or pie pan. Cut the half pineapple lengthwise into four wedges. Cut the core from each wedge, cut each wedge lengthwise again to make wedges about 1 inch wide, and then cut each of these crosswise into 1/2-inch slices. Put the butter in a large f...

View full recipe at Fine Cooking


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