Stayman Apples and Baked Apple Clafouti
We've grown the Stayman apples for a few years now and somehow I've missed them on all my lists! Which means I don't have a blog post ready for them - I'm fixing that now.
Approximate Ripening Date: October 7th
Flavor: The Stayman apple is firm, tender, finely textured, juicy and crisp apple with a tart and spicy flesh.
Baking: unknown if it keeps its shape or not but the descriptions I read say that is great for pies, crisps, and cider.
History: thought to be a seedling of a Winesap
Other: very good keeper
Baked Apple Clafouti
from the apples: 50 Tried & True Recipes book by Julia Rutland
This recipe seems a bit involved for me but the picture in the cookbook looks so amazing I might just have my daughter Mercedi try to make it!
4 large eggs
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1/2 tsp salt
1-1/2 cups half-and-half
6 T melted butter, divided
1 tsp vanilla extract
1/2 cup granulated sugar
2 T bourbon or brandy
Sweetened whipped cream (optional)
Powdered sugar (optional)
Preheat oven to 400-degrees.
Peel, core, and slice apples; set aside.
Whisk together eggs, brown sugar, flour, salt, half-and-half, 3 T melted butter and vanilla in a large bowl until smooth.
Pour remaining 3 T melted butter in a 10-inch seasoned cast iron or other ovenproof skillet. Add apples, granulated sugar, and bourbon. Cook, stirring frequently for 5 minutes or until sugar dissolves and apples are almost tender.
Whisk egg mixture quickly (in case it has separated) and pour batter over fruit in skillet. (Baking the clafouti in the skillet is easiest, but you can transfer the fruit to a buttered baking dish and then top with batter, if you like.)
Bake 35 to 40 minutes. Serve warm or at room temperature with sweetened whipped cream or powdered sugar, if desired.