Clafouti is a French dessert, half pudding and half cake; very easy to prepare. Fresh cherries are the classic filling; however, if these are not available, use canned tart cherries, (not pie filling), figs, prunes, or halved dried apricots. Nut Warning - Almonds and Almond extract. Eliminate these ingredients from the recipe if your have an intolerance to nuts.
2 tablespoons
roasted
sliced almonds
, for garnish
(optional)
Directions:
1
Preheat over to 375°F.
2
Butter four 1-cup capacity ramekins, or custard cups.
3
In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract.
4
Process about 30 seconds,or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally.
5
Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown.
6
Let cool until warm (they will sink slightly).
7
Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired.
8
Serve warm.
9
NOTE: To make one large dish of clafouti instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes.
10
Serve by spooning clafouti into individual dessert dishes.
Yum, Yum, Yum! My first attempt at a clafouti and it was fantastic! I'd add a creme anglais sauce with it next time, though it was very good on its own with powdered sugar. Thanks!
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My son (who takes French) says I pronounce clafouti wrong. Oh well-- it tastes wonderful and it's healthy too! I like to eat it for breakfast. I used 2% milk instead of whole and left out the cognac/brandy cuz I didn't have any on hand. I baked it in a casserole dish and it turned out very yummy, and pretty too! Thank you.
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