This is guava time in Hawaii, which I love as it gives me opportunities to update old recipes and try new ways of cooking and using guavas. Also, I need to remember to freeze them when not immediately making something. Then we can have Guava Cobbler or Dutch Baby or whatever at other times of the year. Yes, duh.
The recipe I posted previously, for Dutch Baby, was an adaptation using sourdough starter. This is the regular recipe, which I think is better (it puffs up folks), so a reprise of what I posted last year. If you want your Clafouti to puff up nicely, the fruit needs to be on the bottom. Which is also just easier. And, if by this time you are saying to yourself, "...mumble, mumble, mumble..Dutch Baby...mumble, Clafouti??? What the heck is this??" The answer is a big, fat pancake that puffs up from the three eggs in there. Simpler than a pancake, as no baking powder needed or individual frying.
And, I can't try that with the sourdough starter (at least not yet) as I killed mine this summer. Not wanting to do any bread baking in the heat. But, the good news is I got some starter packets from Sourdoughs International. A Giza, a Polish Rye, and an original San Francisco sourdough culture. So, perhaps this winter we'll be making bread again.
I used 3 medium-sized guavas for this, but failed to measure. It's not critical. Peel if needed, scoop the seeds out and chop. Think berry size (or a bit bigger). In that composite picture I am making jam, so more fruit was involved.
Guava Dutch Baby or Clafouti
Pre-heat oven to 425F
1 cup (or about 1 lb.) peeled (as needed) seeded and chopped guavas
1/3 cup butter
2 tablespoons brown sugar
3/4 cup milk
3/4 cup flour
At any rate, the first thing is to prepare your fruit. Set aside. Put the butter in a cast-iron skillet or similar oven-proof pan. Set into the oven to melt.
Put the eggs in a blender and whirl at high speed for 1 minute. With blender running add the milk gradually, then slowly add the flour and continue whirling for 30 seconds more.
Remove pan from oven and add the fruit. Sprinkle the sugar over, then pour in the batter.
Bake 30-35 minutes or until puffy and lightly browned.
Feel free to use what fruit you have available. It would be fabulous with peaches or berries. Easier than pancakes and while it's baking you can fry up some bacon, or whatever floats your boat. Kippers? Top with a scoop of yogurt if you like or clotted cream, as I did. Just plain with syrup - so delicious! You have to make this.