Cranberry Mavrodaphne Clafoutis
I’ve always wanted to make clafoutis but for some very, very odd reason haven’t. I’m not sure why … these little desserts are really quite simple and so versatile. A complement to any and all seasonal fruit, they are the perfect ending to a savory dinner or a sweet and simple addition to a friendly brunch.
The Greek dessert wine Mavrodaphne is similar to port but sweeter and beautifully balanced the tartness of the cranberries here. Using the dried fruit made these clafoutis even simpler and though I loved every part of the dessert, I am looking forward to making clafoutis using fresh cranberries as well.
1 cup dried cranberries
1 cup Mavrodaphne
1/2 cup water
2 cinnamon sticks
3 large eggs
1 cup whole milk
3/4 stick unsalted butter, melted
1/4 cup sugar
1/3 cup flour
1 tsp vanilla
1/4 teaspoon salt
1 tsp sugar mixed with 1/8 tsp cinnamon