Sunday, November 1, 2009

Cherry Clafoutis

We are on a French food kick! The more I read about French cooking the more I realize that it isn't all fancy sauces and expensive cuts of meat, but simple food made from really great ingredients. Well simple food, with cream and really great ingredients. I have bought more cream in the last few weeks then I have in my life as a cook. (That said, I don't think the food is all that bad for you, but I am eating lighter for lunch!)

When the weather turns colder I tend to keep the oven on to make the house toastier. This weekend while roasting up dinner (that recipe to come), I decided to whisk together a clafoutis. A clafoutis is sort of like a cross between a custard and a bread pudding with fruit in it. Most of the recipes I have found call for unpitted cherries. I think this is a bit dangerous, even if the pits empart a slight almond flavor. I have also made a clafoutis with rhubarb. (Just make sure to toss the tart fruit with extra sugar before mixing it into the batter.)


I received a jar of sweet cherries canned in amaretto. They were perfect in this dessert. This is a simple, quick dessert which looks beautiful spooned onto a pretty plate and sprinkled with powder sugar. I getting so brave with this French cooking, I may need to attempt a souffle sometime soon!


Cherry Clafouti
Adapted from The Food of France

2 cups pitted cherries (fresh or canned) or other fruit
1/4 cup sugar
2/3 cup flour
3 eggs
1 1/4 cup milk, or you can do 1/2 of the liquid as cream, if you have some extra laying around.
1 teaspoon vanilla
1 tablespoon amaretto or kirsch

1. Heat oven to 350 degrees.
2. In a medium bowl combine eggs, sugar and flour. Add milk, vanilla and amaretto.
3. Finally stir in the fruit.
4. Pour into a baking dish. I have a rustic looking one I love!
5. Bake 40 - 45 minutes. The top tends to puff when it is done, but will fall as it cools. Serve with whipped cream or powdered sugar.

3 comments:

  1. Oh man, you are cruel. Iam working a little late tonight and this is making me hungry. Love your blog though!

    ReplyDelete
  2. that looks like it'd be really good with some hot tea...

    kelly

    ReplyDelete
  3. It also makes a fabulous breakfast!

    ReplyDelete