Clafoutis or clafouti, ( both are correct ) is baked french dessert, of black cherries arranged in a buttered dish and covered with a thick - flan like batter. The clafoutis comes from the Limousin region of France and while black cherries are traditional, there are numerous variations using other fruits including red cherries, plums, prunes, apples, cranberries or blackberries.
A traditional Limousin clafoutis contains pits of the cherries, according to baking purists, the pits release a wonderful flavor when the dish is cooked.
Clafoutis is surprisingly easy to make and it requires only small amount of basic ingredients. This custard like dessert is delicious served warm from the oven, especially when dusted with powdered sugar and served with creme fraiche or softly whipped cream.
The recipe I used is adapted from Emeril Lagasse, Food Network.
4 eggs
1 cup sugar
1 vanilla bean, split in half ( I used 1 teaspoon vanilla extract )
1 tablespoon brandy ( I used 1 tablespoon Grand Marnier )
1 cup flour
1 1/2 cup milk
1 pound stoned cherries ( I used 2 cups unpitted cherries )
Preheat the oven to 350 degrees F. Grease an oval ovenproof dish about 13 inches long. Combine eggs, 3/4 cup of the sugar, vanilla extract, Grand Marnier and milk in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.
In a mixing bowl, toss the cherries with remaining the sugar and place in the ovenproof dish.
Pour the batter over the cherries and place in the oven.
Bake 40 to 45 minutes or until lightly browned, dust with powdered sugar. Serve warm.
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