Friday, August 29, 2014

Cherry Clafoutis



I'd like to thank Anne Burrell for this splendid recipe for Cherry Clafoutis.  I've made clafoutis before and couldn't see what the fuss was about.  It's basically an egg-y cake-pie thing with cherries.  Pretty bland actually, aside from the fruit.  But in this recipe, with the addition of ground almonds, the flavors are in better balance and the texture is good too.  Cherries are a fine choice when they are in season, but you could also try this with plums, pears or peaches.

Cherry Clafoutis
Adapted from The Food Network
Serves 8

1 pound fresh cherries, pitted and cut in 1/2
1/2 cup sliced almonds, toasted
1/2 cup sugar
1/2 cup all-purpose flour (use Cup4Cup for a gluten-free version)
Pinch salt
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 lemon, zested
1/2 stick butter, melted, plus more for baking dish

Preheat oven to 325 degrees F.

Generously butter and flour a deep 9" pie plate.  Alternatively, cut a piece of parchment paper to fit the bottom of the pie pan.

Add the cherries, in an even layer, to the prepared pie pan.

In the bowl of a food processor add the almonds, sugar, flour and salt and pulse until they are coarsely chopped. In a large bowl whisk together the eggs, milk, vanilla and lemon zest until they are homogeneous. Add the melted butter and the flour mixture to the egg mixture and whisk until smooth. Pour over the cherries.

Bake in the preheated oven for 40 to 45 minutes, or until the center is set and the top is golden brown.

Serve warm or at room temperature with ice cream or whipped cream.

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