OLD-FASHIONED CHERRY CLAFOUTIS
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Toss the cherries, whiskey and bitters in a bowl and let sit at room temperature, stirring occasionally, about 30 minutes. Drain the cherries and reserve the liquid. Butter a 10-inch pie plate and arrange the cherries in the plate in a single layer.
- Whisk the half-and-half, reserved cherry liquid, eggs, flour, sugar, lemon zest, orange zest and salt in a large bowl. Pour over the cherries and bake until the edges start pulling away from the sides of the pan and the top is lightly golden, about 45 minutes. Remove from the oven and sprinkle with the coarse sugar. Switch the oven to the broiler setting and broil the clafoutis until golden brown and bubbling, 1 to 3 minutes. Let cool at least 10 minutes.
CHERRY CLAFOUTIS
This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn't traditional (the French use cream). And I always enjoy leftovers for breakfast.
Provided by Martha Rose Shulman
Categories dessert
Time 1h30m
Yield Serves eight
Number Of Ingredients 10
Steps:
- Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.
- Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.
- In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.
- Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it's firm. If not, return to the oven for five minutes.
- Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 81 milligrams, Sugar 22 grams, TransFat 0 grams
CHERRY CLAFOUTIS
Be whisked off to the French countryside -- in spirit -- by this pretty, custardlike cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place sliced almonds in a single layer on a rimmed baking sheet. Toast until they are fragrant, about 5 minutes. Transfer to a wire rack to cool. Use 1 tablespoon melted butter to coat six 4 1/2-by-1 3/4 inch round baking dishes, and set aside.
- Place flour, 2/3 cup sugar, salt, and almonds in the bowl of a food processor fitted with the metal blade; pulse until mixture is finely ground. Transfer to a medium bowl. Add eggs, egg yolks, 3/4 cup cream, vanilla scrapings, and lemon zest, and whisk to combine. Place in refrigerator, and let rest 30 minutes.
- Place cherries in a medium bowl; add kirsch, if using, and let macerate 30 minutes. Divide among dishes. Whisk remaining butter into batter; pour batter over cherries, and place dishes on a rimmed baking sheet. Bake 20 minutes. Sprinkle with remaining sugar; bake until tops are golden and bubbling, 15 to 20 minutes. Transfer to a wire rack to cool.
- Whip remaining 1/2 cup cream until soft peaks form. Serve clafoutis warm or at room temperature, topped with whipped cream.
CHERRY CLAFOUTI
Clafouti, a rustic French dessert, is made of fresh fruit and thick batter, baked until the batter forms a golden, puffy top. Cherries are the fruit most commonly used in clafouti, but plums, peaches, and pears are just as delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside.
- Sift flour and salt together into a large bowl. Add sugar. Gradually whisk in whole eggs, egg yolks, milk, and cream. Add vanilla-bean scrapings and kirsch; whisk to combine.
- Using a sieve, strain the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve.
MINI CHERRY CLAFOUTIS
Try a twist on clafoutis, a French baked dessert with a creamy base and sharp cherries. We've added a boozy punch with kirsch and served it with ice cream
Provided by Liberty Mendez
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Simmer 50g of the caster sugar and the kirsch together in a pan over a medium heat until the sugar has dissolved. Stir in the cherries and simmer for 1-2 mins until softened slightly and you have a syrup. Pour into a bowl and set aside to cool.
- Whisk the almond extract, if using, with the eggs, yolks and remaining 100g caster sugar in a bowl until smooth. Whisk in the cream and flour to combine. Leave for 10 mins to rest. After that, it should be the consistency of pancake batter.
- Heat the oven to 180C/160C fan/ gas 4. Butter six shallow ceramic dishes (ours were 125ml, 10cm round and 2.5cm deep.) Divide the cherries between the dishes, pour over the batter, then drizzle the cherry juices over the top.
- Put on a baking sheet and bake for 25 mins until golden brown. (They will deflate once out of the oven.) Dust the icing sugar over the top and serve warm with the ice cream.
Nutrition Facts : Calories 400 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
CHERRY AND KIRSCH CLAFOUTIS
A recipe by Amanda Laird, found in a New Zealand newspaper Some interesting info I found.... A traditional Limousin clafoutis contains pits of the cherries. According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor..... I'd like to make one with the pits and another without to find out which is better.
Provided by Charlotte J
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180C or 356F.
- Combine the cherries, kirsch and lemon and let stand for a 1/2 hour.
- Grease a 20cm or 8 in round baking dish with the softened butter.
- Place the milk, sugar, eggs, vanilla, salt and flour into a blender and blend for 1 minute.
- Pour the mixture into the dish then spoon over the cherries and juice.
- Bake for about 45 minutes or until puffed and golden.
- Dust liberally with icing sugar, serve hot.
Nutrition Facts : Calories 319.7, Fat 8.8, SaturatedFat 4.2, Cholesterol 153.2, Sodium 251, Carbohydrate 50.7, Fiber 2.9, Sugar 35.1, Protein 9.5
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