9 minutes ago
Wednesday, June 2, 2010
It's that time of year again, for making clafoutis.
As a French woman once said to me, "what's the big deal about a clafoutis? it's crepe batter and stone fruit".
It really is just a simple egg custard poured over some stone fruit. Cherries being my favorite in this wonderful dessert from the Limousin region in France.
Last year I made 2 different versions, and this time I tried a gluten free recipe from Cannelle & Vanille.
This recipe uses pistachios instead of almonds, and cornstarch instead of flour.
I added more sugar and more pistachios, and noted my changes. The results were rich and DELICIOUS.
I also used Rainier cherries from Oregon, which were yellow and red and gorgeous.
An easy way to pit cherries is just take the back of a heavy chef's knife and with the palm of your hand press down. The pit will come right out.
I baked the clafoutis in 2 oval gratins, but next time will make it in one round dish.
Cherry Pistachio Clafoutis (loosely adapted from Cannelle et Vanille):
2 cups pitted cherries
3/4 cup sugar
1/3 cup cornstarch
pinch of salt
3/4 cup of whole milk
1 tbsp vanilla
3 tbsp ground pistachios (about 1/4 cup of pistachios)
zest of a lemon
butter for greasing the dish and confectioners sugar for dusting
Liberally butter a 9" round gratin dish, or oval baking dish.
Lay pitted cherries on the bottom of the buttered dish.
Mix sugar, eggs, and cornstarch and whisk until cornstarch is dissolved.
Grind pistachios in a food processor or coffee grinder and add the ground nuts with the lemon zest and vanilla to the batter.
Whisk in milk until all ingredients are smooth.
Pour batter over cherries in the baking dish.
Bake in a 350F oven for 40-45 minutes until custard is set and edges are browning.
Let cool a few minutes.
Once completely cooled, dust w/ confectioners sugar and DIVE IN!
This is my favorite clafoutis so far.