How To make Brandied Cherry Clafouti
3 c Drained black or red
Cherries (preferably canned in Water) 1/4 c Brandy or cognac
2/3 c Sugar
Butter for pan 2/3 c All-purpose flour -- sifted
1 c Milk
3 lg Eggs
1 tb Vanilla extract
1/8 ts Allspice
1 tb Lemon zest
1/8 ts Salt
Confectioners' sugar
In nonreactive bowl, mix drained cherries, brandy and 1/3 cup of the sugar. Let sit for 1 hour.
Preheat oven to 425 degrees. Butter a 9-inch pie pan. Place flour in medium bowl and make a well in the center. Drain cherries, reserving the liquid. Pour liquid into a blender and add remaining 1/3 cup sugar, plus the milk, eggs, vanilla, allspice, lemon zest and salt. Blend well. Pour liquid mixture into the well in the flour and blend into a smooth batter. Spread cherries evenly in prepared pan. Pour batter over fruit. Bake in the preheated oven for 5 minutes, then reduce heat to 350 and bake 45 to 50 minutes more until claf outi is puffy and golden. (A sharp knife inserted in the center should come out clean.) Let cool. Dust with confectioners' sugar and serve warm. Per serving: 216 calories, 5 gm protein, 38 gm carbohydrates, 3 gm fat, 84 mg cholesterol, 1 gm saturated fat, 80 mg sodium The Washington Post
How To make Brandied Cherry Clafouti's Videos
New Tracy Porter Cooking Video... Cherry Clafoutis
Ahhhhh... cherry clafoutis. Do you know this velvety dessert? I find it to be quite a comforting lap, taste, lick, slurp... however you choose to take it in. It is French by origin and is how I know it best. Between my French grandma Lucy and my time living over there... I have acquired quite a fervor for the texture of custard.
Essentially that's what this is. In my fiddle with everything way I, of course, had to take a classic and add my own spirit. I think you know me well enough by now... that this is what I adore about creating... I have great respect for process, but I am ever in need of wanting to make something my own. How will I want it? How will it best suit my family? How much further can I push this? I encourage you to experiment in your own kitchen... home... life! This is how we find new ideas... explore and make things fit for you!! I swear, if I had been any good at math I would most definitely be a scientist. Maybe in my own odd little way I am...?
So, back to the clafoutis... I love the addition of brandy, though you could use whatever you want in place of it. Typically the French prefer to leave the pits in the cherries, to add more flavor. I, however, am so ravenous that I honestly fear I would need all capped teeth after a bowl with cherry pits. Also, since we have young children who love this dessert, the pits are a scary thought. Do as you will... I would definitely recommend you try this with other fruits as well... whatever you adore... I am a huge fan of plums, and this is quite an indulgence with juicy, freshly picked plums. I also love the addition of nutmeg... one of my favorite flavors in both sweet and savory recipes... a lovely addition of spice and warmth to roll over your tongue.
Tell me... do you make this? What do you add to yours? I would love to chat more... about lusciousness and such......
For full recipe please visit us at
Cherry Clafouti, Easy Dessert
Not a pancake, not a flan, it's Clafoutti !!!! A simple dessert cake that goes together in minutes.
Cherry Clafouti (kla-foo-TEE)
serves 8
Preheat oven to 350℉, 175℃. Place rack in the lower middle setting of oven.
In a medium sized bowl, soak
1 pound (454 g) of pitted, sweet cherries
tossed with:
2 tablespoons sugar
3 tablespoons Kirsch (you may substitute with brandy, rum or fruit juice)
Set this aside to macerate for 1 hour and up to 24 hours
Melt 1 tablespoon of unsalted butter in a 10 inch (25cm), oven proof *skillet, remove from heat to cool.
Using a large bowl, whisk together:
3 large eggs
3/4 cup sugar (170g)
When the eggs begin to froth (about 30 seconds), add
1 pinch salt (1/8 teaspoon)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup all purpose flour (100g plain flour)
1/2 cup whole milk (118ml)
Juice from cherries
Whisk just until all ingredients are incorporated.
(As an optional step, sprinkle the bottom of the skillet evenly with
1/4 cup (50g) brown sugar )
Pour batter into the skillet. Arrange the cherries evenly around the pan.
Bake at 350℉, 175℃ for 40 to 45 minutes, or until golden brown, the sides pull away from the pan and a toothpick inserted into the center of the cake comes out clean.
Rest 10 minutes before cutting.
Serve with a sprinkle of powdered sugar, whipped cream or ice cream.
* For presentation purposes, a buttered pie pan or baking dish can be used instead of the skillet.
Gluten Free Cherry Clafoutis
This rustic French dessert features sweet, fresh cherries in a custard-like batter. It’s simple yet sophisticated and absolutely delicious!
RECIPE HERE!:
Cherry Clafoutis Recipe - How to Make A French Clafoutis
This easy to follow video recipe will teach you how to make a classic French cherry clafoutis from scratch. Written recipe here: The clafoutis is a versatile dish that is easy to bake and always taste great, you can use other fruits for something different if you like. but the cherry version is really the French original dessert.
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INGREDIENTS (serves 4)
For the Cherry Marinade:
⦁ 450 Grams (1lb) good quality black cherries (pitted)
⦁ 3 tbsp caster sugar
⦁ 3 tbsp cherry liqueur or cherry brandy
For the Clafoutis Batter:
⦁ 50 Gram (2oz) caster sugar
⦁ 2 full eggs and 1 egg yolk
⦁ 200 ml milk
⦁ 100 ml double (heavy) cream
⦁ 1 tbsp melted butter (melt until it is a light brown colour)
⦁ Pinch salt
⦁ Generous tbsp plain flour
⦁ Few drops vanilla extract or essence or a fresh vanilla bean (split open and seeds removed) added to milk
To Coat the Dishes:
⦁ A few spoons of caster sugar
⦁ 2 tbsp butter
How To Make The Best French Pear Clafouti IN FERGIE’S KITCHEN
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Cherry Clafoutis Recipe
This recipe for cherry clafoutis is one of the easiest French desserts you can ever make, simply perfect for cherry season and is absolutely amazing. A custard like base and lots of cherries on top, sprinkled with a bit of powdered sugar, it is best served warm either as a dessert or even for breakfast.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 6-8 servings
20 oz (600 g) fresh sweet cherries, stemmed and pitted
2 tbsp (30 g) butter, melted
4 eggs
1 cup (240 ml) milk
3/4 cup (100g) flour
1/4 tsp salt
1/2 cup (100 g) sugar
1/2 tsp almond extract (or 3 drops of almond essence)
1/2 tsp vanilla extract
For Dusting
powdered sugar
1.Preheat the oven to 350F (180C). Grease a round 10 inch (26cm) baking dish with butter. Dust with about 2 tbsp of sugar.
2. Arrange the cherries in a single layer; set aside until you prepare the batter.
3. Mix eggs with remaining sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add melted butter and stir to combine. The result is similar to crepes mixture.
4. Pour the mixture over the cherries.
5. Bake for about 40-45 minutes until puffed and golden brown. Sprinkle with powdered sugar before serving. Serve warm or chilled.
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