v8.06

Title: Cherry Clafouti
Categories: Pastry, Fruit, Desserts
Yield: 6 Servings

2 c Fresh sweet cherries; pitted
2 tb Slivered almonds
3 lg Eggs
1 c Sugar
1 tb Brown sugar
1/2 c A-P flour; sifted
1/8 ts Salt
1 c Whole milk
2 ts Amaretto
+=OR=+
3/4 ts Almond extract
1 1/2 ts Vanilla extract
Powdered sugar; to dust

Guest author Garrett McCord made this cherry clafouti
for my mother and me using freshly picked cherries from
our neighbor Pat's tree. So good! And incredibly easy.
~- Elise

I've been making clafoutis for years now and it's become
a regular spring and summer dessert staple. The reason
being is during these seasons I often find myself with
too many cherries, blackberries, or Italian plums around
on the verge of turning bad on me which is where the
clafoutis comes in.

Since it requires only a small amount of the most basic
baking ingredients I can whip it up in a flash, use the
neglected fruit, and impress the friends I feed it to.
("Oh this?! It's just a simple French clafoutis I bammed
out. Nothing fancy.")

There are dozens of different clafoutis recipes, each
unique to their owner and this particular one is my own.
I find it has just the right texture between custard and
cake. A smidge of brown sugar gives it a slightly darker
flavour, and a small smattering of slivered almonds
along with splash of Amaretto give the clafoutis a
certain je ne sais quoi. If you're a fan of desserts
with little work and a lot of payoff, then clafoutis
is the way to go.

Traditional clafoutis recipes call for using cherries
with their pits still in, which are supposed to lend
some almond flavor to the dish. In this recipe the pits
are removed, making the clafouti easier to eat, but you
can do it either way.

Set the oven to 350ºF/175ºC. Butter and lightly flour a
9" X 9" or 10" X 7" baking dish. Toss in the cherries
and slivered almonds.

Whisk the eggs, sugars, salt, and flour together until
smooth.

Add the milk, Amaretto (or almond extract, if using),
and vanilla extract. Whisk until smooth. Pour into the
baking dish.

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.

When cool dust the clafoutis with powdered sugar. Serve.

Posted by Garrett McCord of Vanilla Garlic on Jun 7, 2009

Serves 6.

RECIPE FROM: https://simplyrecipes.com

MM Format by Dave Drum - 10 June 2009

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