Edna’s Clafouti
Clafouti for Fathers’ Day
Last year during cherry season I discovered the French dessert clafouti (or clafoutis) that contains fresh cherries. Captain Cliff loved it, so I made it this year for a Fathers’ Day celebration.
The Captain and I continue to like it, however none of our family took to it. One said that it tasted like bread pudding. Maybe that’s why we like it. If you want to try it, my recipe follows. Traditionally, “unpitted” black cherries are used, however, here in the U.S. dentistry is so expensive that I opted to be non-traditional. I used an olive pitter to remove all cherrystones before baking. In addition, last year I made it with Ranier cherries. I always have trouble keeping with tradition, as I like to innovate.
Edna’ s Clafouti
Serves 8
- 1 T butter
- 1 T vanilla extract
- 6-7 eggs
- 1/3 cup sugar
- 1 1/4 cup whole milk, half & half, or fresh cream (depending upon how rich you desire the resulting custard)
- 2 T kirsch or rum
- Pinch of salt
- 1/3 cup flour
- 1/3 cup almond flour (Use 2/3 cup of regular flour if you do not have ground almonds.)
- 3-4 cups fresh black cherries, pitted (unpitted for traditional)
- Confectioners’ sugar (optional)
Preheat oven to 425 degrees. Generously butter a 9″ cast-iron skillet or baking dish. Sprinkle with 1 tablespoon granulated brown sugar.
Blend vanilla extract, eggs, sugar, milk, kirsch, and salt with an electric mixer or blender. for a few seconds, then add flours and blend until smooth, about 1 minute.
Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom, about 30 to 40 minutes. Cool on a rack and then dust with confectioners’ sugar.
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Comment by cathy — August 16, 2008 @ 2:57 am