Monday 19 September 2011

Cherry Clafouti

Yesterday while I was busy in the kitchen, I was saying loud , that it is ages ago I baked something sweet anf I heard someone ( hubby) loudly saying from the living, thank god for that.
Yeah he is more a savoury fellow that a sweet fellow, well foodwise ;-)

So I thought I will post this Cherry Clafouti which I made 2 months back and forgot to post .
This is one sweet hubby loved as it is not that sweet and I served with whipped cream which he loves.
Clafoutis, sometimes in Anglophone countries spelled clafouti, is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.

A traditional Limousin clafoutis contains pits of the cherries. According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.
Info thanks to Wiki

The Original recipe I got from here

1 pound fresh Bing cherries, pitted
1/2 cup plus 2 teaspoons sugar ( I added less 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


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 whipped cream.
I made them in individual pans.


Raks said...

This is looking so so pretty and pleasing to eat! Wonderful click and presentation F :)

Priya Suresh said...

Delicious and incredible cherry clafouti..

Gloria Baker said...

I love clafoutis!! and these look delicious! gloria

Nithu said...

Lovely presentation. Looks so tempting.

Marian said...

This looks really wonderful!

I discovered your beautiful site a few months ago via foodgawker (I think) but then I couldn't find it back anymore even though I searched for it... Now I found it back via "blogs culinaires belge"s on facebook and I am really happy :-)!!!

Lots of greetings,

Spandana said...

Lovely looking Clafouti... love the presentation.. the pics look so inviting :)

Bong Mom said...

I always wanted to make this but come cherry time, we eat them up so fast that there is no time to make anything

Finla said...

Marian Iam so happy that you could find my place now :-)

Cham said...

Well captured, such a sweet treat with cherry!

Unknown said...

Thanks for the kind words on my space.

Cherry clafouti looks attracting and giving a pleasant look.


Priya Sreeram said...

what a fine bake- loving it !

sra said...

That's an interesting tidbit about the pits adding more flavour. It really looks delicious.

Mandira said...

This looks so delicious. I love it!

San said...

Gorgeous clafouti with cherries. Adore the color of the cherry always. This is exceptionally good dear. Love it. Thank god you remembered to post it after two long months :) Else we would have missed such a fab recipe.

Gloria Baker said...

Happy Cook if you want you can participate in Secret Recipe Club, is really fun, in each event you have to choose a recipe of a blog is assignment to you and cook or bake. Im in two months ago and we know lovely people and nice recipes! gloria

arthi said...

delicious..lovely clafoutis!!

Jayanthy Kumaran said...

lipsmacking ur presentation..:)
Tasty Appetite

Cakelaw said...

Those are the cutest little clafoutis ever - surely they converted your husband to the sweet life!

Hamaree Rasoi said...

Delicious preparation. Simply mouthwatering.

Hamaree Rasoi

Deeksha said...

So nice n delicious..

alpana said...

beautiful picutres & very nice recipe. Thanks for sharing.

Hema said...

beautiful presentation .. looks very tempting

turmericnspice said...

first time here and loved the cherry clafouti....i love the spicy nutty flavor in a dessert!!