Almond-Raspberry Clafoutis with Vanilla Ice Cream
- 1 10-ounce package frozen raspberries in syrup, thawed
- 1 cup (4 1/2 ounces) whole almonds, toasted
- 1 1/2 cups sugar
- 7 large egg whites
- 3/4 cup all purpose flour
- 1/4 cup orange juice
- 1 tablespoon grated orange peel
- 1 cup (2 sticks) unsalted butter
- 2 1/2-pint baskets fresh raspberries
- Vanilla ice cream (optional)
- Puree frozen raspberries with their syrup in processor until smooth.
- (Raspberry sauce can be prepared 1 day ahead.
- Cover and refrigerate.)
- Preheat oven to 350F.
- Finely grind almonds in processor.
- Transfer almonds to large bowl.
- Add sugar, egg whites, flour, orange juice and orange peel and whisk to blend well.
- Melt butter in heavy medium saucepan over medium heat; cook until butter browns, stirring frequently, about 4 minutes.
- Whisk hot browned butter into almond batter until well blended.
- Divide batter equally among six 1 1/4-cup custard cups (batter will fill cups only halfway).
- Drop 8 raspberries into batter in each cup.
- Bake clafoutis until golden brown and set in center, about 40 minutes.
- Cool 15 minutes.
- Serve warm with raspberry sauce and vanilla ice cream, if desired.
- Garnish clafoutis with any remaining fresh raspberries and serve immediately.
frozen raspberries, whole almonds, sugar, egg whites, flour, orange juice, butter, raspberries, vanilla ice cream
Taken from www.epicurious.com/recipes/food/views/almond-raspberry-clafoutis-with-vanilla-ice-cream-103282 (may not work)