Grilled cornmeal and summer berry clafouti
Flour and oil baking spray
1 cup yellow cornmeal
1/2 cup all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1-1/2 cups low-fat buttermilk
2 pints blueberries
1 pint raspberries
3 tablespoons unsalted butter
3 tablespoons rum or fruit brandy
1/2 cup heavy cream
Prep. Time → 20 min
Cook Time → 55 min
1. Clafouti, a traditional country dessert from the Limousin region of France, is half custard and half cake. Loaded with fruit (classically cherries), clafouti has a crispy crust and a moist, mousselike center, the perfect textural context for the bottom-up baking that happens on a grill. The consistency of this clafouti is further enhanced by a gritty addition of cornmeal, giving it a rustic crumb, well suited to a fire-baked confection.
2. Light a grill for indirect medium heat, about 325 degrees F. Spray the interior of a heavy 9-inch round layer-cake pan with baking spray and set aside.
3. Mix together the cornmeal, flour, 1/2 cup of the sugar, the baking powder, baking soda, and salt in a large mixing bowl. Add the eggs and buttermilk and mix together until the dry ingredients are all moistened. Fold in 1 pint of the blueberries and 1 cup of the raspberries just until distributed evenly; do not overmix. Pour and scrape into the prepared cake pan.
4. Put the pan on the grill away from direct contact with the fire. Cover the grill and bake until the top is browned and a tester inserted in the center of the cake comes out with just a few moist crumbs clinging to it, about 50 minutes. Cool in the pan on a rack for 10 minutes.
5. If using a gas grill, turn the remaining burner(s) to medium. If using charcoal, spread out the charcoal bed for direct grilling. Melt the butter in a large skillet over medium to medium-high heat (you can do this on a side burner or directly on the grill). Add the remaining 1 pint blueberries, 1 cup raspberries, and 1/4 cup sugar to the skillet and stir gently until the sugar is dissolved and the berries are plump and glossy. Remove from the heat and stir in the rum.
6. Brush the grill grate and coat with oil. Loosen the clafouti from the sides of the pan. Brush the top of the clafouti with some of liquid from the sautéed berries. With the clafouti still in the pan, invert it onto the grill. (If the cake pan is still too hot to handle, use pot holders or grill gloves.) Grill just long enough to char the surface lightly, about 2 minutes. Use a large spatula (or two medium spatulas) to remove the clafouti (grilled side down) to a flat plate or baking sheet. Cover with a serving platter and invert.
7. Sprinkle with confectioners' sugar, if desired, and serve with the sautéed berries and a drizzle of warm cream, if you like.
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