Monday, June 22, 2009
What a wonderful word! Clafouti!!!
I've been wanting to try this ever since I saw it on Simply Recipes, one of the food blogs I follow. Clafouti (kla-foo-TEE) is a custard-like baked French dessert made by baking fresh fruit (traditionally cherries) and a batter, somewhat similar to pancake batter. Clafoutis require only a small amount of the most basic baking ingredients on your pantry shelf. Some purists strongly advise against de-pitting the cherries used in clafoutis. According to them, the pits release a wonderful flavor when the dish is cooked. I took the pits out ... I think it's bad manners to remove a cherry pit from your mouth, no matter how discreetly you try to do it. And I didn't want anyone swallowing a cherry pit or breaking a tooth because of MY clafouti! But it was messy work and my fingers are still stained. If you're a fan of desserts with little work and a lot of payoff, then clafouti is for you. I have to be totally honest and admit that my husband and son-in-law didn't care for the texture of the clafouti, but Katie and I enjoyed it immensely. But we probably have more of a sweet tooth then they do. There are dozens of different clafouti recipes. I love the addition of the almonds and the almond flavoring in this one ...
Posted on Simply Recipes by Garrett McCord of Vanilla Garlic on Jun 7, 2009
• 2 cups of fresh sweet cherries, pitted
• 2 tablespoons slivered almonds
• 3 eggs
• 1 cup sugar
• 1 tablespoon brown sugar
• 1/2 cup all-purpose flour, sifted
• 1/8 teaspoon salt
• 1 cup whole milk
• 1 Tbsp Amaretto - or 3/4 teaspoon almond extract
• 1 1/2 teaspoons vanilla extract
• Powdered sugar for dusting
1. Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7 baking dish. Toss in the cherries and slivered almonds.
2. Whisk the eggs, sugars, salt, and flour together until smooth.
3. Add the milk, Amaretto (or almond extract, if using), and vanilla extract. Whisk until smooth. Pour into the baking dish.
4. Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. This should be served warm with a dusting of powdered sugar.