Cherry Clafoutis
This baked custard dessert or brunch dish hails from the Limousin region in France. A celebration of summer bounty, it's a pleasant, light-tasting treat that can be varied with the addition of vanilla, rum or almond-flavour liqueurs. Cherry pits contain amygladin, which, if the pit is left in, will release almond flavours as the clafoutis bakes. But cherry pits are a dental bill in the making, so many recipes suggest pitting the cherries and adding almond extract to the ingredients. This version is an amalgam of recipes that appeared in The Washington Post and on Smitten Kitchen.
Serve warm with whipping cream or ice cream, but clafoutis at room temperature or from the fridge is also quite tasty. for a special treat, make them in individual ramekins - but make sure everyone gets the same number of cherries, so no one is jealous!
Here's a Summer Berry Shortcake you'll love. Explore more Desserts.
Ingredients
3 large eggs
1/2 cup (100 grams) sugar
1 cup (130 grams) all-purpose flour
1/4 teaspoon salt
1 1/4 cup (235 ml) milk
1/2 teaspoon almond extract
2 teaspoons brandy or rum or almond liqueur or vanilla extract
2-3 generous (245 grams) cups sweet cherries, pitted
Icing (confectioner's) sugar for dusting
Method
Preheat the oven to 375F.
Pit the cherries and place them in a buttered glass or earthenware baking dish, cake pan (9 or 10 inches in diameter) or a skillet that can go in the oven.
Using a whisk, a blender or a hand blender, beat the sugar and eggs together until they are light in colour.
Add the flour and salt all at once and whisk until the batter is a homogeneous mixture. Next slowly pour in the milk a little at a time.
Add the extract, and the vanilla, brandy, rum or liqueur if you are using them, mixing well. The batter should be very smooth and shiny.
Pour the batter over the fruit. If desired, sprinkle the top with regular sugar to create a crunchy, crispy top.
Bake 25 to 30 minutes, until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before serving. If desired, dust with confectioner's sugar before serving.
This baked custard dessert or brunch dish hails from the Limousin region in France. A celebration of summer bounty, it's a pleasant, light-tasting treat that can be varied with the addition of vanilla, rum or almond-flavour liqueurs. Cherry pits contain amygladin, which, if the pit is left in, will release almond flavours as the clafoutis bakes. But cherry pits are a dental bill in the making, so many recipes suggest pitting the cherries and adding almond extract to the ingredients. This version is an amalgam of recipes that appeared in The Washington Post and on Smitten Kitchen.
Serve warm with whipping cream or ice cream, but clafoutis at room temperature or from the fridge is also quite tasty. for a special treat, make them in individual ramekins - but make sure everyone gets the same number of cherries, so no one is jealous!
Here's a Summer Berry Shortcake you'll love. Explore more Desserts.
Ingredients
3 large eggs
1/2 cup (100 grams) sugar
1 cup (130 grams) all-purpose flour
1/4 teaspoon salt
1 1/4 cup (235 ml) milk
1/2 teaspoon almond extract
2 teaspoons brandy or rum or almond liqueur or vanilla extract
2-3 generous (245 grams) cups sweet cherries, pitted
Icing (confectioner's) sugar for dusting
Method
Preheat the oven to 375F.
Pit the cherries and place them in a buttered glass or earthenware baking dish, cake pan (9 or 10 inches in diameter) or a skillet that can go in the oven.
Using a whisk, a blender or a hand blender, beat the sugar and eggs together until they are light in colour.
Add the flour and salt all at once and whisk until the batter is a homogeneous mixture. Next slowly pour in the milk a little at a time.
Add the extract, and the vanilla, brandy, rum or liqueur if you are using them, mixing well. The batter should be very smooth and shiny.
Pour the batter over the fruit. If desired, sprinkle the top with regular sugar to create a crunchy, crispy top.
Bake 25 to 30 minutes, until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before serving. If desired, dust with confectioner's sugar before serving.