- 70g golden raisins
- 1 1/2 cups water
- 2 teaspoons lemon juice
- 100g caster sugar
- 100ml calvados (apple brandy)
- 2 cups water
- 1 cinnamon stick
- 1/2 a star anise
- 4 golden delicious apples
- 140ml pure cream
- 200ml milk
- 20ml calvados (apple brandy)
- 1 vanilla bean, seeds scraped
- 2 eggs
- 60g caster sugar
- 2 teaspoons plain flour
- 50g walnuts
- 150g crème fraiche
- Preheat oven to 180°C fan-forced.
- For the raisin puree, place raisins and water into a small saucepan and bring to the boil, simmer for 10-15 minutes or until raisins have plumped and soft. Remove from heat and strain reserving the raisins. Place raisins and lemon juice into a small chopper attachment and blend with stick blender until smooth. Spread evenly over the base of a 23cm round shallow pie dish and set aside at room temperature.
- Meanwhile for the apples, place sugar, calvados, water, cinnamon stick and star anise in a medium saucepan, stirring, then bring to the boil. Remove from heat.
- Peel apples and using the large end of a melon baller scoop 24 balls from apples into a bowl. Place apple balls into warm syrup. Cut a round of baking paper and press to cover apples. Top with a small side plate to weight and hold the balls down. Bring syrup back to the boil, remove from heat immediately. Remove plate and paper using tongs. Place a large sieve over a bowl and sieve the apples from syrup, place apples on a swiss roll pan and refrigerate to cool. Discard syrup.
- For the batter, place cream, milk, calvados and vanilla bean seeds in a medium saucepan and bring to the boil, then remove from the heat. Meanwhile, place eggs, sugar and flour into a large bowl and whisk to combine. Add a little of the warm milk mixture to the egg mix and whisk to combine. Then add remaining milk to bowl, whisking to combine. Strain batter into a 1 litre glass jug. Set aside.
- To assemble, place the pie dish onto a baking tray. Arrange the apple balls over the top of the raisin puree, then pour in batter over apples to coat. Bake for 1 hour or until golden brown and glazed on top and set.
- Meanwhile for the walnut crème, place walnuts on swiss roll pan. Roast for 7-10 minutes or until toasted, set aside to cool. Roughly chop nuts and place in a bowl, reserving a few to sprinkle on top. Add crème fraiche to nuts and fold to combine. Place into a small serving dish and sprinkle with reserved nuts.
- Serve clafoutis with walnut crème to the side.