Flaugnarde

Flaugnarde

Cranberry and walnut flaugnarde
Course Dessert
Place of origin France
Serving temperature Warm or cold
Main ingredients Batter, apples, peaches, pears, plums, prunes or other fruit; powdered sugar
Cookbook: Flaugnarde  Media: Flaugnarde

Flaugnarde (pronounced: [floɲaʁd]) also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter.[1] Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold.

Origins

The name is derived from the Occitan words fleunhe[2] and flaunhard,[3] which both translate as "soft" or "downy". The dish is common in the Auvergne, Limousin and Périgord regions of France.

See also

References

  1. Larousse Gastronomique, Clarkson Potter Publishers, New York, English edition
  2. Frederic Mistral, Lou Tresor dóu Felibrige: FLEUNHE: (rom. fenis, débile) Mou, faible, défaillant, douillet
  3. Frederic Mistral, Lou Tresor dóu Felibrige: FLAUNHARD: (rom. flaugnard) Mignard avec niaiserie, qui se plaint pour peu de chose, douillet, faible, indolent
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