Sunday, May 22, 2011

Cherry Clafoutis

Cherry Season is here !!!
The traditional clafoutis is a specialty of the Limousin of France, where it is always made with fresh cherries and almost always with unpitted cherries, since the pits are thought to give the fruit more flavor. I prefer removing the pits.
You might try replacing cherries for blueberries or raspberries. I just found
another recipes that suggesting using prunes soaked in Armagnac which sounds



1 pound cherries
3 large eggs
1/2 cup sugar
pinch of salt
1/4 of freshly grated nutmeg
3 tablespoons of brandy
1 vanilla pod
1/2 cup all purpose flour
1/2 cup whole milk
1/2 cup heavy cream

Preheat the oven to 350 degrees. Generously butter a 9 inch deep dish pie pan.
Remove the stems and pits from the cherries and place them in a single layer into the pie pan.
In a medium bowl whisk the eggs until them become foamy and add the sugar and whisk for a bit.
Whisk in the salt, vanilla seed, nutmeg and brandy
Add the flour and whisk vigorously until all the ingredient are incorporated. 
Gradually add the milk and cream and whisk until blended.
Pour the batter over the cherries

Bake the clalfoutis for 35 to 45 minutes or until it's puffed and lightly browned on top.
Make sure the center is completely set. I would suggest inserting a knife in the center and
making sure it comes out clean.
Transfer the clafoutis to a cool rack and allow to cool until it's warm. About 20 minutes.
Dust with confectioner;s sugar right before you serve.

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