French + Fruit recipes (9)

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Cherry Clafoutis

Recipe by: LAURIEZ

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An original French recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit. If you want to make it the original way, not low-fat, just use regular milk and butter and 4 large eggs.

Cinnamon-flavoured apple and sultana clafoutis

Recipe by: Brenda Houghton

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Clafoutis is a French batter pudding traditionally baked with orchard fruits. This scrumptious low-fat version combines apples with juicy sultanas.

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Currant coulis (cooked)

Recipe by: Norma MacMillan

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Coulis are basically very simple fruit purées. Serve with cheesecake, dense chocolate cake, ice cream or other desserts.

Normandy baked apples

Recipe by: Maggie Pannell

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Hot and fluffy baked apples, with a honeyed butter centre, are a sensational no-fuss dessert.

Normandy pork with apples, celery and walnuts

Recipe by: Norma MacMillan

Reviews(1)

Fresh and fruity, this casserole comes from northwestern France, where cider apples grow in profusion. A dish of rice is cooked in the oven at the same time, making this a very simple meal to prepare. Serve with generous helpings of green vegetables, such as French beans or mange-tout.

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Plum Clafoutis

Recipe by: GibsonsGirl

Reviews(4)

My take on the traditional dessert - it fills the house with a gorgeous aroma of plums, lemon and vanilla. Use ripe plums or damsons when they're in season from end August through October.

Plums en papillote with honey

Recipe by: Azmina Govindji

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En papillote is a method of cooking food in the oven in parcels of paper, thus sealing in all the delicious juices. It is important to use baking parchment for the parcels as its coating is more moistureproof than greaseproof paper. When the parcels are opened for serving, a wonderful spicy perfume is released.

Quark citrus soufflés

Recipe by: Azmina Govindji

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These deliciously light, individual citrus soufflés will be a tempting and refreshing end to any meal. Quark cheese is low in fat and provides valuable nutrients such as calcium without adding too many calories. The accompanying strawberry coulis looks pretty and complements the soufflés perfectly, as well as contributing vitamin C.

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Tarte aux Pommes

Recipe by: WURZELTREE

Reviews(2)

My mother used to make this all the time, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as me.