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Cherry-Almond Clafoutis Recipe

Cherry-Almond Clafoutis Recipe


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Clafoutis follows the model of every simple European housewife’s dessert: Make a batter, pour it over some fruit, and bake. A little kirsch accentuates the flavor of the cherries.

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour, plus more for dusting the pan
  • 2 pounds cherries, pitted
  • ½ cup blanched whole almonds
  • 6 large eggs
  • 2 cups packed brown sugar
  • 1 ½ cups whole milk
  • ½ teaspoon organic almond extract
  • Splash of kirsch
  • Powdered sugar

Directions

Preheat the oven to 375 degrees. Butter and flour a 10- or 12-inch gratin dish or large cast-iron frying pan and arrange the cherries in the bottom. Scatter the blanched almonds evenly over the cherries.

Beat the eggs with the brown sugar and flour. When the mixture is smooth, whisk in the milk. Add the almond extract and the kirsch. Pour the batter over the fruit.

Bake for 40 minutes, or until the top is nicely browned and a skewer inserted in the center comes out clean. Let cool, then dust with powdered sugar. Clafoutis tastes best at room temperature.


Cherry Almond Clafoutis

I bought a million and one cherries. To bake a pie. If you recall, you know how I feel about making pies. The crust. It scares me to the bone. It’s always a nightmare to work with and I always either a) take the easy way out and make a crostata, galette or fruit crisp or b) eat all the fruit and pretend that’s the way I intended it. The people in the house know the truth. They know if there’s a ridiculous pile of fruit that suddenly appears that I may be about to attempt a doomed adventure.

I just don’t know what it is….I want to bake a beautiful pie, one that sets properly and has a beautiful lattice crust. I don’t want it to resemble roadkill….that’s just not appetizing.

So, these cherries, they needed a home. And pie….I just didn’t have the patience for it. The new puppy has sucked all the patience right out of me. It’s going to be a long time before I return to my usual laid-back self. It’s going to be a long time before I wrestle with a pie crust.

So, I turned to the blender….and whipped up a batter slightly thicker than a crepe batter (but just as tasty and tender). And then I poured the mixture into a heavily buttered skillet and sprinkled with a lot of cherries and a few ground almonds. Into the oven and not even 30 minutes later I had dessert. I would have still been wrangling with my crust in that time!


The recipe

Set the oven at 180C/gas mark 4. Stone 350-400g of cherries. Lightly butter a 20cm diameter baking dish, then dust with a couple of tbsp of sugar. Tip in the cherries. Put 80g of sugar in a mixing bowl and beat in 2 large eggs, followed by 90g of flour, 150ml of milk and a drop or two of vanilla extract with a large balloon whisk. Melt 30g of butter in a small pan, then stir into the mixture. Pour the batter over the cherries and bake for 35 minutes, until puffed and golden. Remove from the oven and dust with icing sugar. Enough for 4.


Tasting Table National: Sweet Cherry-Almond Clafouti

1. Preheat the oven to 400°. In a baking dish, arrange the almonds in an even layer. Bake until they are golden 
brown, about 7 minutes, and set aside. Brush an 8-inch porcelain baking dish or pie plate with the 1½ tablespoons of the softened butter.

2. In a mixing bowl, combine the melted butter, egg, vanilla extract and 3 tablespoons of the sugar and whisk until blended. Add the flour and whisk again until just combined.

3. Scatter the cherries evenly over the bottom of the buttered baking dish and top with half of the toasted almonds. Pour the batter over the cherries and almonds and top with the remaining almonds. Bake until the clafouti is browned, puffed and just pulling away from the sides of the pan, about 25 minutes. Sprinkle with the remaining tablespoon of sugar and cook until the top is caramelized, about 10 more minutes. Cool in the baking dish for 10 minutes. Serve warm from the dish with whipped cream or vanilla ice cream, if desired.


Cherry-almond clafoutis

A clafoutis is a French dessert that’s essentially fruit baked into a sturdy custard, sort of like a crêpe/Dutch-baby hybrid. I created this one for an article in Bon Appetit and I make it for dinner parties because it can stand for a few hours until I’m ready to serve it and since I can never wait for dessert, it’s great to have a dessert that will wait for me.

Photo: Bon Appetit

Ingredients

1/2 cup whole almonds (about 2 ounces)
1-1/4 cups whole milk
butter for greasing pan
1 tablespoon plus 1/2 cup sugar
8 ounces sweet cherries
3 large eggs, room temperature
1/2 teaspoon almond extract
Pinch of salt
1/4 cup all purpose flour
Powdered sugar

Directions

Pulse almonds in a food processor until finely ground but not pasty. Transfer to a small saucepan add milk and bring to a simmer over medium-high heat. Remove from heat and let stand for 30 minutes to infuse milk. Meanwhile, pit cherries and cut each one in half. Set cherries aside. When milk has finished steeping, pour through a fine strainer into a bowl, pressing on the almonds to extract as much liquid as possible. Discard almonds.

Preheat oven to 375°F. Butter a 10-inch-diameter glass pie dish or oval gratin pan sprinkle with 1 tablespoon of sugar. Scatter halved cherries evenly over bottom of dish.

Using an electric beater, whip eggs, almond extract, salt and remaining 1/2 cup sugar in a medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until just set and a knife inserted center comes out clean, about 30 minutes. Cool completely (can stand at room temp for up to 4 hours). Lightly dust clafoutis with powdered sugar and serve.

Easy recipes on any day

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A little crunch and a little booze elevate this simple dessert to near perfection. Break out the Cognac!

Here’s my twist on this beloved classic: I make individual-sized clafoutis and sprinkle the tops with sliced almonds and sugar crystals for a delicious crunchy bite. Then I drizzle the clafoutis with Cognac just before serving them.

Made with sweet, meaty Bing cherries, every bite of these clafoutis is pure heaven.

Here’s another clafoutis you’ll love (see photo below)

Food & wine pairing: France, Beaumes-de-Venise with Cherry-almond clafoutis

A glass of chilled Beaumes-de-Venise, a dessert wine named after the picturesque village of Beaumes-de-Venise in southern France, is delightful with this dessert. It won’t overpower the delicate flavors of the cherries, and you’ll be tempted to continue sipping the delicious libation long after you’ve had your last spoonful of the clafoutis.


Recipe Summary

  • 1 ½ cups milk
  • ½ vanilla bean, split (Optional)
  • 1 teaspoon unsalted butter
  • 4 cups cherries (with pits)
  • ½ cup all-purpose flour
  • 1 pinch salt
  • ½ cup white sugar
  • 3 eggs
  • 3 tablespoons heavy cream
  • 2 tablespoons white sugar

Combine milk and vanilla bean in a pot and steep for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.

Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time beat with an electric mixer after each addition until smooth and creamy.

Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream mix until smooth. Pour mixture evenly over cherries.

Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.


Easy Fresh Fruit Clafouti

This fresh fruit dessert uses only the simplest ingredients, and the most basic techniques — it's a natural for summer, when you want the most bang for your energy buck! Dark sweet cherries are the traditional fruit used to make this rustic French tart, but if you're not up to pitting a bag of cherries, feel free to use about 3 cups berries, or bite-sized pieces of the fruit of your choice: peaches or nectarines are particularly nice at this time of year.

Ingredients

  • 3 cups (510g) pitted fruit
  • 3 large eggs
  • 3/4 cup (170g) milk or cream
  • 1/4 teaspoon salt
  • 2 tablespoons (28g) butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup (99g) sugar
  • 3/4 cup (85g) King Arthur Unbleached All-Purpose Flour

Instructions

Preheat the oven to 350°F. Lightly grease a 9" x 2" round cake pan, or a 9" pie pan at least 1 1/2" deep. Place the fruit in the pan.

In a medium bowl, whisk together the eggs, milk, salt, melted butter, vanilla, almond extract, and sugar.

Whisk in the flour, stirring until most of the lumps are gone.

Pour the batter over the fruit.

Bake the clafouti for 45 minutes, until a cake tester inserted into the center comes out clean.

Remove the clafouti from the oven, and serve it in wedges, warm or at room temperature. A dab of whipped cream is entirely appropriate.

Store refrigerated for 2 to 3 days.

Tips from our Bakers

Want to substitute whole wheat flour for some (or perhaps all) of the all-purpose flour in this recipe? For best results, see How to substitute whole wheat flour for white flour in baking.


Nutrition count: Regular Clafoutis vs. Low-Carb French Cherry & Almond Clafoutis vs. Even-Lower-Carb Raspberry Clafoutis

If you choose to make this with cherries, as I have done, there are three areas in which you’re saving carbs over the traditional recipe. That is, by using (i) ground almonds instead of flour (ii) xylitol instead of sugar and (iii) unsweetened almond milk instead of cow’s milk (that being carbier than you might think, because it contains the natural sugar lactose).

So, assuming you would have been making the original using semi-skimmed milk, the low-carb cherry version comes in at less than half the net carbs. (Read my post from last week about xylitol and why, as a polyol, it doesn’t count towards ‘net’ carbs. And also about why you may not wish to include xylitol in your diet if you suffer from IBS, or are on a low-FODMAP diet).

Regarding food intolerances and allergens, this low-carb clafoutis is, of course, made gluten-free by removal of flour, and lactose-free by removal of cow’s milk. But it is obviously not for people who have a nut allergy that extends to almonds.

You’ll see from the numbers below that you’re getting a whisker more fibre and protein with this recipe over the original. You’re also getting a few more calories – but low-carb eating is far more about controlling your carb intake than it is about counting every single calorie. And the additional healthy fat from the almonds in this low-carb version will help to minimise a blood sugar spike, and to keep you fuller for longer.

I’m not following a very low-carb, high-fat, keto way of eating at the moment – but keeping my carb intake low, around 50g a day. So, having chosen judiciously the other foods I ate on the day I made this, to make sure they were very low-carb, I could easily afford to enjoy a slice of clafoutis containing cherries – the ingredient with the highest carbs in this dish. But if you want to go even lower-carb, then use raspberries instead of cherries, which saves you another 8g of net carbs, or an enormous 33g per serving over the original (calculated using 600g of raspberries) and gives you 4g more fibre too.

Per serving (one-sixth of a clafoutis) Regular Cherry Clafoutis Low-Carb French Cherry & Almond Clafoutis Even Lower-Carb Raspberry & Almond Clafoutis
Carbohydrate 40 24 16
– of which polyols (sugar alcohols) 0 9 9
= net carbs 40 15 7
Kcal 242 274 249
Protein 9 10 10
Fat 5 15 16
Fibre 3 4 8

Source: figures calculated using verified information from the MyFitnessPal Database


Cherry and Almond Clafoutis

Preheat oven to 325°F. Generously butter eight 1-cup custard cups.

Mix cherries, 2 tablespoons sugar, and cornstarch in large bowl. Divide among prepared cups.

Toast almonds in the oven until lightly browned, about 8 minutes (check after 5 be sure not to burn!)

Whisk eggs, vanilla, and remaining 1/2 cup sugar in medium bowl until well blended. Cook butter in heavy small saucepan over medium-low heat until butter begins to brown, about 3 minutes. Add butter to egg mixture and whisk to blend. Whisk in milk.

Finely grind cooled almonds, flour, and salt in processor. Stir nut mixture into custard. Pour custard over cherries, dividing equally.

Bake clafoutis until set in center, about 35 minutes. Run knife around sides of clafoutis to loosen. Slide out onto plates. Serve clafoutis warm or at room temperature in a flat soup plate, with a quenelle of ice cream and a drizzle of cherry sauce around the outside. Top with powdered sugar (shake or strain).