This fall our favorite comfort food has turned out to be clafoutis. I made it once several months ago, but lately when I look out at the cold and dark before dinnertime, I want it again and again—and everyone keeps gobbling it up, so I keep making it.
For the first clafoutis this fall, I used the last batch of summer peaches from the grocery store. Since then, I've used canned peaches or apricots and it speeds up the preparation considerably. I want to try it with a fresh mango soon. Canned or cooked apples might be nice too.
Last night I wanted something similar but different, and I tried a half batch of this egg custard, which was very nice.
I'm not ready to stop any time soon.