John Myers
Ingredients for 4 servings:
- 1 pineapple, peeled flesh, diced, approx. 250 g
- 100 g pumpkin flesh (mustache pumpkin), diced
- 50 g walnuts, chopped into large pieces
- 40 g butter
- 40 g cane sugar
- 1 large banana(s) or 2 small ones, cut into not too fine slices
- 4 eggs
- 80 g cane sugar
- 20 g vanilla sugar
- 200 ml milk
- 200 ml coconut milk
- 30 ml rum
- 40 g corn flour
- 10 g desiccated coconut, for sprinkling
- 1 tbsp cane sugar, for sprinkling
- Oil or butter to grease the mold
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
slightly tipsy
Peel the pineapple and pumpkin and cut into small cubes. Melt the butter and dissolve the sugar in it. Add the pineapple, pumpkin, and walnuts and stir until lightly caramelized. Remove from the heat and let cool. Beat the eggs with the sugar and vanilla sugar until frothy, stir in the milk, coconut milk, and rum, and fold in the flour. Grease a shallow baking dish (the batter is sufficient for a 24x24cm dish with a height of 4cm), line it with the sliced bananas, pour the batter over it, and carefully layer the pineapple, pumpkin, and nut mixture into the batter. It will sink slightly into the batter. Bake at 160°C on the middle rack for about 35 minutes, sprinkling with coconut flakes and a tablespoon of sugar after about 20 minutes. The clafoutis should be lightly browned. It’s ready when the surface still yields slightly when pressed with a finger. Tip: For a dessert for children, replace the rum with orange juice. A clafoutis is traditionally prepared with cherries, but it’s now common to call all dishes with this pancake topping “clafoutis.” I like to use seasonal, ripe fruit. Clafoutis is eaten lukewarm as a dessert.
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