tag:blogger.com,1999:blog-19922276.post2468778508077793401..comments2023-11-29T07:39:34.401+00:00Comments on Carla Nayland Historical Fiction: September recipe: Blackberry clafoutisCarlahttp://www.blogger.com/profile/11901028520813891575noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-19922276.post-41047760177374398732009-10-02T15:42:50.554+01:002009-10-02T15:42:50.554+01:00Thanks, everyone.
Constance - you can tinker with...Thanks, everyone.<br /><br />Constance - you can tinker with the fruit all you like (cherries, plums, blackberries all work), but it's worth being reasonably careful with the proportions in the batter.<br /><br />Frances Hunter - Hello and welcome. Yes, it's good to eat and easy to make (most recipes that make it into my repertoire fall into this category). Bear in mind that this is my adaptation, so it probably isn't very authentically French by now :-)<br /><br />Nicola - You're welcome, and I'm glad you liked it! Please thank your chef for her kind words.<br /><br />Gabriele - you could indeed try it with cherries if you live in a cherry-growing area. I never have, so let me know how it works out! It also works with plums (halve and stone them) as well as blackberries. So you could eat it all summer, from the cherry season through the plum season to the blackberry season :-)Carlahttps://www.blogger.com/profile/11901028520813891575noreply@blogger.comtag:blogger.com,1999:blog-19922276.post-87807542810931659232009-10-02T13:48:54.722+01:002009-10-02T13:48:54.722+01:00Hm, with the abundance of cherries we get - heck, ...Hm, with the abundance of cherries we get - heck, I'm living in one of the major cherry growing areas in Germany - I could even try the original. Though I like blackberries, too.Gabriele Campbellhttps://www.blogger.com/profile/17205770868139083575noreply@blogger.comtag:blogger.com,1999:blog-19922276.post-31452625840600654162009-10-01T20:08:52.664+01:002009-10-01T20:08:52.664+01:00I tried it. My chef (hey, it was my birthday, I w...I tried it. My chef (hey, it was my birthday, I wasn't cooking) said your directions were great.<br /><br />So thank you!Nicola Griffithhttps://www.blogger.com/profile/00401940329164370169noreply@blogger.comtag:blogger.com,1999:blog-19922276.post-49452628418447066672009-10-01T15:19:19.043+01:002009-10-01T15:19:19.043+01:00Wow, I know nothing about French cooking, but this...Wow, I know nothing about French cooking, but this sounds great and pretty easy. One of the main characters in my upcoming book is French ... so maybe I'll make this in his honor. ;-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-19922276.post-30861345198554481972009-10-01T14:22:25.699+01:002009-10-01T14:22:25.699+01:00Wow, this sounds good. I'll have to try it. I ...Wow, this sounds good. I'll have to try it. I won't even tinker with it first time around. :)Constance Brewerhttps://www.blogger.com/profile/17964121072645959593noreply@blogger.comtag:blogger.com,1999:blog-19922276.post-34587939297684625862009-09-30T20:44:03.390+01:002009-09-30T20:44:03.390+01:00Now that sounds worth trying...Now that sounds worth trying...Nicola Griffithhttps://www.blogger.com/profile/00401940329164370169noreply@blogger.comtag:blogger.com,1999:blog-19922276.post-66553239126555022442009-09-30T19:06:17.195+01:002009-09-30T19:06:17.195+01:00Yuuuuuuum!!Yuuuuuuum!!Meghanhttps://www.blogger.com/profile/03375626649089998707noreply@blogger.com