Fresh Cherry Clafouti Recipes

Steps:

• Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
• Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
• Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 2-quart baking dish.
• Place flour, 1/3 cup sugar, salt, and milk in mixing bowl. Whisk thoroughly to blend and break up any lumps. Whisk in eggs and vanilla until well blended. Ladle about half of the custard into the prepared baking dish.
• Bake in preheated oven until set, about 12 minutes. Remove from oven. Distribute cherries evenly on top of the set custard. Sprinkle with 1/3 cup sugar. Ladle in the rest of the custard; avoid rearranging the cherries.
• Bake until puffed and browned, about 45 minutes. Cool to just warm. Serve warm.

Steps:

• Preheat an oven to 400 degrees F or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
• Butter the bottom and sides of a 5-quart Dutch oven. If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven.
• In a mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla and flour and whisk to combine. Pour the batter over the cherries.
• Oven baking: Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.
• Outdoor coals: Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2-inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle.
• Allow to cool for 30 minutes before removing from the Dutch oven, slicing and serving.

Steps:

• Preheat oven to 325°F. Generously butter shallow 1 1/2-quart glass or ceramic baking dish. Combine cherries, 1 tablespoon sugar and cornstarch in medium bowl; toss to coat. Arrange cherries in bottom of prepared dish. Blend flour and almonds in processor until nuts are finely chopped. Whisk eggs, salt and remaining 1/2 cup sugar in large bowl to blend. Whisk in flour mixture. Add milk, butter, lemon peel, and vanilla and almond extracts; whisk until smooth. Pour custard over cherries.
• Bake clafoutis until set in center and golden on top, about 55 minutes. Cool slightly. Sprinkle powdered sugar over and serve warm.

Steps:

• Pre-heat oven to 400°F.
• Coat 10-inch Clafouti Dish with food spray.
• Place cherries in a bowl with 3-tablespoons Brandy, lemon zest and toss cherries. Cover with plastic and chill for 1 hour. Drain cherries reserving excess cherry juice.
• Use a mixer with a paddle, combine eggs, butter, brown sugar and remaining brandy. Beat until smooth; about 2-3 minutes.
• Add heavy cream, 2 tablespoons cherry juice, vanilla extract and beat until batter is smooth. Remove paddle from mixer and fold in flour by hand, stir until batter is smooth.
• Place cherries into Clafouti Dish and cover with batter.
• Place dish on a sheet pan, reduce oven to 375 F and bake for 10- minutes. Remove from oven and pour remaining cherry juice over Clafouti.
• Reduce oven to 350 F and bake for about 35-minutes.
• Insert a knife into center to insure Clafouti is baked. Cool for 20-minutes before serving.
• Garnish Cherry Clafouti with confectioners' sugar and warm Fresh Cherry Sauce.