Based on the French clafoutis, this baked custard is a simple dessert.
Raspberries are native to almost every continent in the world, and each variety has a slight difference in appearance and taste. The most commonly known red varieties are types native to both North America and Europe, growing wild from Greece to Spain and to the North from Norway to Sweden. Although the raspberry fruit is the most commonly consumed part of the plant, the leaves can also be used fresh or dried in herbal teas. Raspberries are distinguished from other berries in the same genus (such as blackberries and dewberries) by the separation of the fruit from the receptacle, creating a hollow core when picked off the bush. This sweet and refreshing fruit can be enjoyed fresh and raw, simmered into a compote, or baked into pies.
Storing & Cooking Information
Raspberries should be gently washed before using.
Once home, raspberries should be kept in the refrigerator and will last up to a week. Frozen raspberries typically become mushy once thawed, but are good when used in baking.
Raspberries can be frozen by placing them on a tray and placing in the freezer. Once frozen, place in a freezer-safe container. They can also be frozen in syrup.