Friday, June 17, 2011

Sour Cherry Clafoutis

Sour Cherry Clafoutis

Like most French country fare, clafoutis are simple to make. But they aren't quite as easy to define. Their name derives from a word meaning "to fill" in the dialect of Limousin, where they were created. Made from a dense, crepe-like batter and fresh cherries (or other stone fruits), clafoutis have a delightfully moist, chewy texture that is something like cake, something like custard. As they bake, the batter forms a golden crust and the cherries burst, forming puddles of thick syrup. Topped with whipped cream, they are an ideal finish for a casual outdoor dinner.” [Martha] Rating: 3.5 out of 5.

Sour Cherry Clafoutis:

Ingredients: Serves 6
- 3 tablespoons sliced almonds
- 3 tablespoons unsalted butter, melted
- ⅔ cup all-purpose flour
- ⅔ cup plus 2 teaspoons sugar
- ¼ teaspoon salt
- 4 large whole eggs
- 3 large egg yolks
- 1 ¼ cups heavy cream
- 1 vanilla bean, split and scraped
- Finely grated zest of 1 lemon
- 1 pound fresh, ripe cherries, stemmed and pitted
- ¼ cup kirsch or brandy (optional)

- 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 ½-by-1 ¾ inch round baking dishes, and set aside.
- Place flour, ⅔ 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, ¾ 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 ½ cup cream until soft peaks form. Serve clafoutis warm or at room temperature, topped with whipped cream.

Sour Cherry Clafoutis


Anonymous said...

Bonjour Britanny!!!
I have to tell you a little story today. I had one of these delicious desserts. I had it in France at Saint Remy in a gorgeous little Bistro. The waitress convinced me it was her favourite. I know why - trè delicieux!!!(sp)
Bisous from France!

Gerry @Foodness Gracious said...

Mmmmm looks awesome, I love hot cakey type desserts which can be mixed with cream or ice cream!

Shannon Riley said...

Looks delicious! :D

Xiaolu @ 6 Bittersweets said...

Mmm I love sour cherries =)

Unknown said...

These look gorgeous, love the presentation and I'm loving baking with cherries at the moment. X

Unknown said...

Aww they look so cute in their little pink remekins :) Clafouti is a fun word to say too :D

Sandy at Ooh La Frou Frou said...

Looks delicious ... I'm not a big cherry fan, as I find them rather tart ... I wonder if using raspberries would be too juicy? hmmmmm ;) Will have to try!

Sandy at Ooh La Frou Frou

Lucie said...

Reminds me of perfect Summer dinners outside :)

Palomasea said...

I just found your blog, and it is beautiful! I love to bake, especially French and Russian things, and I can't wait to try this version of clafoutis. Lovely images.

Eliana said...

Looks absolutely glorious! I have never made a clafoutis and you just reminded me that I need to get to it!