Recipe courtesy of Cheryl Smith
Pineapple Clafouti
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- Level: Easy
- Total: 34 min
- Prep: 12 min
- Cook: 22 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 488
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 7 g
- Cholesterol
- 141 mg
- Sodium
- 665 mg
- Level: Easy
- Total: 34 min
- Prep: 12 min
- Cook: 22 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 488
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 7 g
- Cholesterol
- 141 mg
- Sodium
- 665 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- In a medium bowl, sprinkle the pineapple with half of the sugar, and set aside.
- In another medium bowl, beat together the butter, remaining sugar, and eggs. In a third medium bowl, combine the flour, cinnamon, cloves, ginger, nutmeg, baking soda, and salt. Add the wet ingredients to the dry, and fold in 2/3 of the pineapple. Spoon the mixture into a small baking dish, or 4 ramekins, and scatter the rest of the pineapple onto the top. Bake for 16 to 22 minutes, or until a toothpick comes out cleanly.
