Thursday, July 22, 2010

Cherry Clafouti


Ooh la la! Let's be French and fancy free while we dine on Cherry Clafouti!  This was my first foray into clafouti baking and it turned out well, rich with eggy custard cake and juicy with fresh cherries.  Speaking of cherries, did you know that cherries are not a berry like strawberries or blackberries?  They are a stone fruit, like plums and peaches.  That makes sense once you think about it but I never realized the difference until recently.  This recipe calls for sour cherries but you could probably use sweet cherries if that is what you have.  Just use less sugar.  The taste will be much sweeter but still delicious.

Traditionally,  the French serve cherry clafouti for dessert but I would not be mad at anyone who served this to me for breakfast or brunch.  Or any other time really.

CHERRY CLAFOUTI
from The Gourmet Cookbook (buy it here)
printer friendly recipe

1 1/4 pounds fresh sour cherries, pitted, or 1 pound frozen sour cherries, thawed and drained
1/2 cup plus 1 tablespoon granulated sugar
4 large eggs
1 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons unsalted butter, melted and cooled
2 tablespoons kirsch
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
confectioners sugar for dusting

Put a rack in the middle of the oven and preheat oven to 400 degrees.

Butter a shallow 2-quart baking dish.

Toss cherries with 1 tablespoon sugar and spread evenly in the baking dish.

Combine eggs, milk, flour, salt, butter, kirsch, extracts and remaining sugar in a blender.  Blend until smooth.

Pour batter over cherries.

Bake clafouti until puffed and golden, 35 to 45 minutes.

Cool slightly on a rack (clafouti will sink as it cools) and serve warm, dusted with confectioners sugar.

Serves 6.

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