Flaugnarde

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
	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 batter.^[1] Similar to a clafoutis, which is made with unpitted sour cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a sweet batter pudding or 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.

References

↑ Larousse Gastronomique, Clarkson Potter Publishers, New York, English edition
↑ Frédéric Mistral, Lou Tresor dóu Felibrige: FLEUNHE: (rom. fenis, débile) Mou, faible, défaillant, douillet
↑ Frédéric 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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[1] Larousse Gastronomique, Clarkson Potter Publishers, New York, English edition

[2] Frédéric Mistral, Lou Tresor dóu Felibrige: FLEUNHE: (rom. fenis, débile) Mou, faible, défaillant, douillet

[3] Frédéric Mistral, Lou Tresor dóu Felibrige: FLAUNHARD: (rom. flaugnard) Mignard avec niaiserie, qui se plaint pour peu de chose, douillet, faible, indolent

[1]

Flaugnarde

Origins

See also

References