CHERRY-ALMOND CLAFOUTI
Clafouti is a French dessert, half pudding and half cake; very easy to prepare. Fresh cherries are the classic filling; however, if these are not available, use canned tart cherries, (not pie filling), figs, prunes, or halved dried apricots. Nut Warning - Almonds and Almond extract. Eliminate these ingredients from the recipe if your have an intolerance to nuts.
Provided by TOOLBELT DIVA
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat over to 375°F.
- Butter four 1-cup capacity ramekins, or custard cups.
- In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract.
- Process about 30 seconds,or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally.
- Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown.
- Let cool until warm (they will sink slightly).
- Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired.
- Serve warm.
- NOTE: To make one large dish of clafouti instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes.
- Serve by spooning clafouti into individual dessert dishes.
Nutrition Facts : Calories 241.8, Fat 8.4, SaturatedFat 2.6, Cholesterol 185.6, Sodium 113.8, Carbohydrate 34, Fiber 2.5, Sugar 26.1, Protein 9.2
CHERRY AND ALMOND CLAFOUTI ( BAKED CUSTARD )
A classic French custard/pudding dish with the addition of almond meal in place of regular flour. A gluten free clafouti. Alternate fruits can be used in place of the cherries such as lightly stewed or steamed rhubarb, apple, pear or peach. Ensure you use a gluten free icing sugar if a gluten free diet is being followed.
Provided by Jubes
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C.
- Grease a 20cm round pie dish with butter or margarine.
- Spread the fruit in the dish.
- In a mixing bowl combine the almond meal and the sugar.
- Separately, whisk together the milk and the eggs.
- Slowly add the eggs and milk to the almond meal and sugar. Mixing until fully combined.
- Pour the almond custard mixture over the cherries. Bake for approx 30 minutes or until the clafouti is just set.
- Dust with icing sugar (use pure icing sugar if following a gluten free diet).
- Serve with cream or ice-cream if desired.
- The clafouti can also be made in ramekin dishes for individual serves. Just watch the cooking time as you will need less time.
Nutrition Facts : Calories 174.2, Fat 5.4, SaturatedFat 1.4, Cholesterol 66.3, Sodium 38.9, Carbohydrate 28.4, Fiber 2, Sugar 23.8, Protein 4.9
CHERRY ALMOND CLAFOUTI
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h23m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Butter a 9 1/2-inch pie dish and evenly sprinkle with the 2 tablespoons sugar.
- Put the cherries in the prepared pie dish, spreading out evenly.
- Add the eggs, almond extract, pinch salt, remaining 1/3 cup sugar and the almond milk to a medium bowl and whisk until combined. Sift the flour into the egg mixture and whisk until smooth. Pour the egg mixture over the cherries. Carefully place the pie dish into the oven and bake until set and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool to room temperature, if you can wait that long! Then lightly dust with confectioners' sugar and scatter the blanched almonds, if desired, and serve.
CHERRY AND ALMOND CLAFOUTIS
Provided by Jean Louis Dumonet
Categories Cake Milk/Cream Egg Dessert Bake Freeze/Chill Cherry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 clafoutis
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Generously butter six 1-cup custard cups. Mix cherries, 2 tablespoons sugar, and cornstarch in large bowl. Divide among prepared cups.
- Whisk eggs, vanilla, and remaining 1/2 cup sugar in medium bowl until well blended. Cook butter in heavy small saucepan over medium-low heat until butter begins to brown, about 3 minutes. Add butter to egg mixture and whisk to blend. Whisk in milk. Finely grind almonds, flour, and salt in processor. Stir nut mixture into custard. Pour custard over cherries, dividing equally.
- Bake clafoutis until set in center, about 35 minutes. Run knife around sides of clafoutis to loosen. Slide out onto plates. Serve clafoutis warm or at room temperature with ice cream.
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- Blend almonds in processor until ground but not pasty. Transfer to small saucepan; add milk and bring to simmer. Remove from heat; let steep 30 minutes. Pour through fine strainer, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
- Preheat oven to 375°F. Butter 10-inch-diameter glass pie dish; sprinkle with 1 tablespoon sugar. Scatter cherries evenly over bottom of dish.
- Using electric mixer, beat eggs, almond extract, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely.
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