Tropical Spiced Apple Clafoutis

By / Food / January 27th, 2012 / 1

The Stone Road Grille is an icon in Niagara-on-the-Lake, Ontario. In its eight years of operation, the restaurant has become a favourite of locals and tourists alike. Located practically in the heart of Old Town Niagara-on-the-Lake, the Stone Road Grille is within easy walking distance of many of the major area attractions. The restaurant’s Chef Ryan Crawford, who provided this tasty recipe, has taken the concept of local cuisine to heart. Chef Crawford’s connections to local farmers means that ingredients are as local as possible. The restaurant also features a 100% Ontario wine list.

Clafoutis is a kind of eggy pancake popular throughout France. Though not exactly a light (in calories) dessert, this sweet treat makes a wonderful indulgence. Once considered rustic, it’s been elevated over the years to an elegant, special-occasion dish. But, I recommend you enjoy it anytime you feel like it!

Tropical Spiced Apple Clafoutis

Tropical Spiced Apples
2 cups sugar
1 cup water
4 Mutsu apples, medium
3 pieces star anise
1 vanilla bean, split
1 oz ginger, peeled and sliced 1/4-inch
2 strips lemon and orange rind
1 cinnamon stick
4 whole white peppercorns
1/2 tsp coriander seeds

500g goat cheese
1-1/2 Tbsp soft butter
250g icing sugar
4 egg yolks
1/2 lemon, juice and zest
1/4 cup 35% cream
4 Tbsp cornstarch
4 egg whites
2 Tbsp sugar
Pinch cream of tartar

Apple Infusion
1. Peel, core and dice apples.
2. Combine sugar and water. Bring to a boil. Add all other ingredients.
3. Remove from heat, pour over apples and steep in the refrigerator overnight.

1. Beat cheese and butter until light and fluffy.

2. Add icing sugar and continue beating until very light.

3. Add yolks one at a time.

4. Fold in lemon juice and zest, cornstarch and 35% cream. This base can be kept in the refrigerator for several days.

5. Butter and sugar baking dishes. Preheat oven to 450°F.

6. Whip egg whites, cream of tartar and 2 Tbsp sugar until soft peaks form.

7. Fold whipped egg whites into base and fill dishes half full.

8. Sprinkle strained, marinated apples into each dish.

9. Bake for 12 minutes, or until golden brown and sponge-like. Dust with icing sugar and serve. For extra richness, serve with vanilla ice cream.


Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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