Ah, the holidays. Suddenly life is full of shopping lists, travel arrangements, and a miniature tree in the garden apartment.
- 1/4 Cup Water
- 3/4 Cup Sugar, divided
- 8 Sage Leaves
- 1 Vanilla Bean
- 1/2 Cup Cranberries
- 1 1/2 Cups Whole Milk
- 1/2 Cup Flour
- 2/3 Cup Sugar, divided into two equal parts
- 2 tsp Vanilla Extract
- 2 tsp reserved Sage Vanilla Syrup (optional)
- Pinch of Salt
- 1-2 TB Butter, melted
- 2 large Eggs
- 2 Cups of fresh cranberries, halved
- Powdered sugar (to sprinkle on top)
- Sage leaves, torn (for garnish)
Transfer the cranberries to a lightly oiled rack and dry at room temperature for approximately two hours.
Make the Clafoutis
Preheat the oven to 350F. In the meantime, combine the milk, flour, half of the sugar, vanilla, reserved sage vanilla syrup (optional), salt, and butter. Whisk until smooth. Add the egg, and whisk again until thoroughly incorporated.
Butter a small baking dish. Pour a thin layer of the batter into the dish. Bake for a few minutes until a firm layer begins to form on the top of the batter. Remove from the oven.
Spread the cranberries on top of the batter, then top with the second half of the sugar. Pour the remaining batter on top.
Bake for 35-40 minutes. The clafoutis is ready when it is puffy with a light brown crust on top. The inside will be a little wobbly. Allow the clafoutis to cool slightly, then sprinkle with powdered sugar.
If desired, top with the sugared cranberries and some freshly torn sage leaves.
Enjoy a slice before you dash off to finish your holiday shopping.