Spiced Pumpkin Clafoutis + Orange-Vanilla Bean Compote

 

As a girl who’d normally choose a cheese plate over a decadent dessert, I sure have been on a sugar tear lately.  Good thing for me, my body has an automatic shut-off mechanism when it comes to sweets.  A couple bites are all I can handle before the dreaded sugar headache creeps in.

That said, those couple of bites better be good.

The original clafoutis (kla-foo-TEE), invented in Limousin, France, was made with cherries. While I love to stud a good clafoutis batter with fresh fruit, there’s something special about the smooth consistency of this spiced pumpkin version.  It’s almost like a thin slice of pumpkin pie. With its airy, custard-like center and crispy exterior, some might dare to say it’s even better.

All that’s needed is a generous drizzle of syrupy orange and vanilla bean compote and dusting of confectioners’ sugar and you’re on your way to a serious fall treat.

Ingredients

1 ½ cups 2% milk

3 tablespoons unsalted butter, plus 1 teaspoon

3 large eggs

½ cup cane sugar

1 cup all-purpose flour

½ teaspoon salt

1 cup pumpkin purée

1 tablespoon ground cinnamon

¼ teaspoon ground clove

½ teaspoon ground ginger

Method

Gently heat the milk and 3 tablespoons butter in a small stainless saucepan over medium heat until the butter just begins to melt, being careful not to let the mixture come to a boil.

In a large glass bowl, whisk the eggs together and add the sugar, flour, salt, pumpkin and spices.  Whisk to combine well and let the batter rest for 1 hour at room temperature.

When just about ready to bake, preheat the oven to 375° and butter a 10” round cast iron skillet or baking dish.  Pour the batter into the dish and place on the center rack of the preheated oven.  Bake for about 45-50 minutes or until the clafoutis puffs up and is a nice golden brown (the best part!).

While baking, prepare the compote:

Orange-Vanilla Bean Compote

Ingredients

1 ½ cups oranges, peeled and finely chopped

1 ½ cups orange juice

½ cup cane sugar

½ vanilla bean

¼ teaspoon ground cinnamon

Method

Cut off both ends of the orange and stand fruit on one of its ends.  Slicing from the top to the bottom of the work surface, remove all of the peel and white pith.  Cut the citrus in half and remove the inner membrane and any visible seeds.  Chop into small pieces, about ½-1” in size, and set aside in a bowl.  Repeat with the remaining fruit.

In a medium stainless steel saucepan, add orange juice and sugar and bring to a boil, stirring occasionally until the sugar is dissolved, about 2 minutes.  Slice the vanilla bean in half lengthwise and, with a paring knife, gently scrape the vanilla beans from the pod.  Add the vanilla, cinnamon and chopped citrus to the saucepan.

Bring the mixture to a boil and then reduce to a simmer.  Cook for about 25 minutes or until thickened and the liquid becomes syrupy, stirring occasionally.  Remove from the heat.

Serve the clafoutis in the baking dish fresh from the oven, dusted with confectioners’ sugar with the compote on the side.  It’s also equally delicious sliced into wedges and eaten chilled the next day.  Enjoy!

{serves 6}

 

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I love this idea! The flavors are creative and the picture looks so sophisticated. Seems like this would be really nice for a dinner party.

Elizabeth

Thanks, Jess. It’s really so simple to make, too. Double win.

I wish I had that automatic shut-off mechanism when it comes to sweets! Well, I suppose I do, but sometimes it is malfunctions 🙂 This looks so good and as much as I love anything pumpkin, it’s refreshing to see something other than pumpkin bread this time of year! Love it!

I’ve just discovered your blog and I love the photography and the recipes – this dish looks absolutely divine (I do have a sweet tooth!) and perfect for October 🙂

Elizabeth

Thanks, Katy. I hope you try it. My husband also has a sweet tooth and has eaten the whole thing almost single-handedly. Your travel-focused blog is great, too. Thanks for stopping by!

Elizabeth

Kathryn, while I love a good pumpkin bread (especially with chunks of extra dark chocolate studded throughout) it’s a little much and sometimes overdone. Mine has malfunctioned from time-to-time, too. It’s definitely not a pretty sight. 😉

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