A classic French dessert of the Limousin region, where it's traditionally made with the local griottes, or sour morello cherries, Cherry Clafoutis is now found on menus throughout the country in season, and it's easy to see why — the combination of sharply juicy fruit and sweet, wobbly batter is a beguiling one. Interestingly, the name is said to come from the Occitan dialect word claufir, to cover or fill – which this dessert does, very satisfyingly indeed. Most chefs in France say that this creamy cake tastes best made with unpitted cherries, but Paula Wolfert thinks any bold-flavoured fruit can be used, like apricots or plums. Picking up an enormous basket of fresh black cherries this week from Niagara on the Lake, visions of homemade Cherry Clafoutis were dancing in my head. Having made clafoutis before with fresh local plums, this lovely heartwarming dessert is comfort food at it's best, whichever ripe summer fruit is calling your name.
Cherry Clafoutis
Serves 8
20 oz fresh sweet cherries, stemmed and pitted
2 tbsp butter, melted but not hot
4 large eggs
1 cup milk
3/4 cup flour
1/4 tsp salt
1/2 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
Powdered sugar, for dusting
Preheat the oven to 350°F and lightly butter a round 10-inch baking dish and dust with about 2 tbsp of sugar. Using a blender, combine the eggs with the remaining sugar, salt, flour, milk, vanilla and almond extract and mix until well blended. Add the melted butter and stir to combine. Pour the mixture into the baking dish then distribute the pitted cherries over the batter. Bake for about 40-45 minutes until puffed and golden brown. Cool on a rack for few minutes while it deflates. Sprinkle with powdered sugar and serve warm with a generous dollop of whipped cream.
No comments:
Post a Comment