18 hours ago
Thursday, June 25, 2009
This is as simple as they come.
A French rustic pudding baked in a gratin dish or next time in a cast iron skillet for a more rustic look.
The French leave the pits in for a more bitter taste, but I didn't want anyone to crack a tooth, so I removed them!
I found a few different versions of clafoutis in my French cookbooks, the only difference being the amount of eggs used. Some used 4, 5 and even 6 eggs in the recipe.
I chose this one on Simple Recipes, because this recipe called for only 3 eggs, and it sounded lighter. It also had an addition of slivered almonds, which I think I would omit next time, you don't need the crunch.
Crunch aside, this was a fantastic dessert. The only hard part was pitting the cherries. Hey, that's what I have a husband for!
Cherry Clafoutis: recipe from Simply Recipes
2 cups of fresh sweet cherries, pitted
2 tablespoons of slivered almonds (I am leaving them out next time)
1 cup of sugar
1 tablespoon of brown sugar
1/2 cup of all-purpose flour, sifted
1/8 teaspoon of salt
1 cup of whole milk
2 teaspoons of Amaretto -or- 3/4 teaspoon of almond extract
1 1/2 teaspoons of vanilla extract
Powdered sugar for dusting
Preheat the oven to 350F. Butter and lightly flour a 9X9 or 10X7 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.
I ate this hot out of the pan, because I have no patience and have to try all of my cakes HOT off the presses.
I know this is wrong, because cake always tastes better the next day, after all of the flavors have mellowed and it has cooled, but I can't help myself.
This one tasted great hot out of the pan, a half hour while still warm, and the next morning for breakfast at room temperature.
No complaints from this cherry orchard.