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Recipes - and - RecipesVersion One
Ingredients
1 pound fresh Bing cherries, pitted
1/2 cup plus 2 teaspoons sugar
1/4 cup plus 1 tablespoon Kirsch (cherry brandy) or Amaretto
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large egg yolks
1 large egg
1 teaspoon almond extract
1/2 cup unbleached all-purpose flour, sifted
1/4 teaspoon ground cloves
Raspberry Sauce (optional)
Instructions
In a small bowl, toss the pitted cherries with 2 teaspoons of the sugar and
1 tablespoon of the kirsch. Set aside.
Adjust an oven rack to the lowest shelf and preheat the oven to 400 degrees
F. Butter a 9-inch round Pyrex baking dish.
Place the remaining 1/2 cup sugar and the butter in a small bowl. Using an electric
mixer at medium speed, cream the mixture until light and fluffy, about 5 minutes.
Beat in the egg yolks and egg, 1 at a time, at 1-minute intervals, scraping
the sides of the bowl occasionally. Reduce the speed to low. Blend in the almond
extract and the remaining 1/4 cup kirsch. The mixture will look curdled.
Mix the flour and ground cloves and add all at once, scraping the sides of the
bowl again. Increase the speed to medium low and mix until the batter is smooth,
approximately 30 seconds longer. Take care not to overmix. The batter will have
the consistency of thick cream.
Place three-quarters of the cherries and their juices in the bottom of the baking
dish. Spread the batter over the fruit. Arrange the remaining fruit on top.
Bake until the cake is golden brown and puffed, and a bamboo skewer inserted
in the center comes out clean, 30 to 35 minutes.
Remove from the oven. Cool in the baking dish on a rack. Serve warm with Raspberry
Sauce, if desired.
Yield: 6 to 8 servings
Raspberry Sauce
Ingredients
1 pint (2 cups) fresh raspberries
5 tablespoons confectioners' sugar
Instructions
Combine the raspberries and confectioners' sugar in a small saucepan. Cook over
low heat until the berries are soft, 3 to 4 minutes.
Transfer the mixture to a food processor or blender and puree it. Strain through
a fine sieve into a small bowl and discard the seeds. Stir in 2 tablespoons
cold water to thin the sauce.
Transfer the sauce to a jar and refrigerate for up to 1 week. Serve with Cherry
Clafouti, poultry and ice cream.
Yield: about 1 cup
Barb Aoki
RoyalBed and Breakfast
Penticton BC
Version Two
Cherry Clafouti
1/4 C flour
1/3 C sugar
3 eggs
1 egg yolk
1 1/2 C milk
1 tsp. vanilla
pinch salt
1 Lb. pitted cherries
Mix together the flour and sugar in a large bowl. Whisk together the eggs, egg
yolk, milk, vanilla and salt in a small bowl.
Whisk the egg mixture into the flour mixture. Let stand for 15 minutes. Preheat
oven to 400F.
Butter an 8X8 pan. I use a pottery pie pan. Pour a film of batter on the bottom.
Scatter cherries on top in one layer.Cover with remaining batter.
Bake for 30 to 40 minutes til puffed and brown.
Serves 4
This is so easy and inexpensive and looks and tastes faboo!
You can use any fresh fruit although cherry and plum are the most commom I believe.
Jill
Miner's Wife Bed and Breakfast
In Historic Greenwood B.C.
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