Clafouti Aux Fruits Exotiques (Guadeloupe, Caribbean)

From *The Essential Caribbean Cookbook* edited by Heather Thomas, this untried dessert was found among her 50 recipe selections designed to reflect the abundance of exotic fruits, tropical vegetables, spices & seafood & show how they contribute to the unique cuisine of the islands. I hope you find it as appealing as I did. *Enjoy* !

• Ready In: 40 mins
• Serves: 4-6
• Yields: 4-6 Dessert Servings

Ingredients

• 1  lb fresh pineapple (peeled & cut in 1/2-in chunks)
• 1  lb fresh mango (peeled & cut in 1/2-in chunks)
• 2  tablespoons dark rum
• 3  eggs
• 2  tablespoons flour
• 1  pinch salt
• 1⁄4 cup sugar
• 1 1⁄4 cups milk
• 1  vanilla bean
•  butter (for greasing)
•  sugar (for sprinkling)

Directions

1. Put the prepared fruit in a bowl, sprinkle w/the rum & set aside.
2. Break eggs into a bowl & beat lightly. Sift the flour + salt & blend well w/the beaten eggs. Beat in the sugar till the batter is smooth.
3. Heat the milk w/the vanilla bean, but do not allow it to boil. Remove from the heat & allow to infuse for 5 minutes. Remove the vanilla bean & strain the milk into the egg batter (a little at a time), beating well till thoroughly blended. Beat in any fruit juices & rum from the soaked fruit.
4. Arrange the fruit in a buttered shallow oven-proof dish. Pour the batter mixture over the fruit & bake in a preheated oven at 400F for 24-30 min till risen & set. Allow to cool slightly & serve warm sprinkled w/sugar.
5. *NOTE* ~ Altho entered as written, I must admit I found myself wondering if you could sub coconut milk in this recipe to also add that island flavor.