BRANDIED CHERRY CLAFOUTI
A warm French custard with brandied cherries. Almost any fruit can be used in this recipe.
Provided by MONIQUEWS
Categories World Cuisine Recipes European French
Time 2h5m
Yield 8
Number Of Ingredients 12
Steps:
- Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
- Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
- Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 32.4 g, Cholesterol 72.2 mg, Fat 2.7 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 116.2 mg, Sugar 23.4 g
MISSION FIG CLAFOUTI
Clafouti is a country French baked pudding, versatile enough to serve for breakfast, brunch, tea or dinner, and suited to a wide variety of fruits. Figs, cherries and other stone fruits work well, and I've also made savory clafoutis with fresh corn and mushrooms. I think it's charming to cook and serve this from a cast-iron pan - especially mini pans that make individual servings - but you can use decorative porcelain pie pans, individual gratin dishes or any skillet providing it is not nonstick. Clafouti tastes and looks best served directly from the oven, while it's puffy and light. It can also be served at room temperature, but it will settle in the pan as it cools. Michael's notes: If you plan to serve individual clafoutis from mini pans, heat the pans in the oven until quite hot, about five minutes, then divide the cooked fruit among the pans, top with the batter and bake. Cooking time will vary depending on the size of the pans. To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute 1 teaspoon grated lemon zest for the cinnamon and Grand Marnier for the grappa.
Provided by Michael Chiarello : Food Network
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Make the batter: Sift the flour, granulated sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3of the egg mixture to the flour mixture and whisk to form a paste, then gradually incorporate the remaining egg mixture. Whisk until well blended.
- Cook the figs: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add the figs and cook, stirring often, for about 1 minute to soften them. Remove the vanilla bean pod and discard. Sprinkle the figs with the granulated sugar, reduce the heat to moderately low, and cook until the the sugar has melted and is coating the figs in a light syrup. Add the grappa or other brandy, swirl the pan briefly, then spread the fruit evenly in the pan.
- Remove the pan from the heat. Working quickly, pour the batter through a sieve evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes. Remove from the oven.
- Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche.
GRILLED FRUIT CLAFOUTIS
Steps:
- Special equipment: Chimney starter, all-natural charcoal briquettes, and kettle grill
- Fill 1 large chimney starter with charcoal briquettes and light. Once the coals are ashy white, transfer to a kettle grill and spread evenly. Set grate over coals.
- Lightly brush all sides of fruit with oil and grill for 1 1/2 minutes on each side. Remove from the grill to a cutting board, and cut into 1/2-inch pieces. Lightly oil the bottom and sides of the Dutch oven and spread the fruit evenly over the bottom.
- In a medium mixing bowl, whisk together the eggs and sugar until frothy and lightened in color, 2 to 3 minutes. Add the flour and whisk just to combine. Add the milk and vanilla and whisk. Pour the batter over the fruit and cover with the lid. Carefully set 22 to 23 coals on the lid and leave only 18 to 19 coals under the grate. If you have more coals than this, remove them from the grill or push them to the edges so they are not directly under the Dutch oven. Set the Dutch oven on the grate, 2 inches above and directly over the coals. Cook for 20 to 25 minutes or until the top is golden brown and a knife inserted in the middle comes out clean. Allow the clafoutis to cool for 30 minutes before removing from the Dutch oven to a serving plate. Slice and serve..
BRANDIED PLUM CLAFOUTIS
Provided by Bon Appétit Test Kitchen
Categories Cake Milk/Cream Egg Dessert Bake Orange Plum Brandy Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Brush six 5-inch diameter, 1-inch-high ovenproof dishes with 1 tablespoon melted butter; place dishes on rimmed baking sheet. Cook diced plums, 4 tablespoons sugar, and 2 tablespoons brandy in medium skillet over medium-high heat until juices bubble thickly, stirring often, about 5 minutes. Cover; cook until plums are just tender, stirring occasionally, 2 to 3 minutes.
- Using slotted spoon, divide diced plums among prepared dishes. Add orange juice concentrate to juices in skillet; stir to blend. Pour into 1-cup measuring cup. Add remaining 2 tablespoons brandy, then enough cream to measure 3/4 cup total.
- Whisk 1/2 cup plus 2 tablespoons sugar and flour in large bowl. Whisk in cream mixture, eggs, and remaining 3 tablespoons melted butter. Spoon batter over plums in dishes. Top with plum slices; sprinkle with remaining 1 tablespoon sugar.
- Bake clafoutis until puffed and crusty and center is just set, about 30 minutes. Cool 15 minutes and serve warm.
PEACH CLAFOUTI
I noticed that there were no clafoutis posted using peaches, so I am remedying that! This one is from Bakefest 2004 and is very easy to prepare, since it uses canned fruit. Just make sure you drain the fruit really well.
Provided by Irmgard
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Drain the peaches well.
- Toss with the cranberries, brandy, lemon juice and cinnamon.
- Arrange in a 10" casserole or deep-dish pie plate, mounding the fruit slightly in the centre of the dish.
- Whisk the eggs with the evaporated milk and melted butter.
- Blend the flour with the sugar, baking powder and salt.
- Gradually add the egg mixture to the dry ingredients, whisking until smooth.
- Pour the batter over the peach mixture.
- Bake for 35 to 40 minutes or until the centre is set and the top is golden.
- Sprinkle with icing sugar if desired.
- Serve warm.
FRUIT & ALMOND CLAFOUTIS
This gorgeous French pudding is full of melt-in-the-mouth goodness
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
- Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.
Nutrition Facts : Calories 393 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.55 milligram of sodium
CHEF JOHN'S BLUEBERRY CLAFOUTIS
This recipe is a great way to enjoy fresh summer fruit, and this technique really lets it play the starring role. I hope you give it a try soon.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
- Pour blueberries into prepared baking dish.
- Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
- Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 41 g, Cholesterol 97.1 mg, Fat 3.8 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 1.4 g, Sodium 82.6 mg, Sugar 30.6 g
VERY BLUEBERRY CLAFOUTI
This blueberry clafouti is somewhere between a fruit-filled pancake and a fruity egg custard. Wrong season for fresh berries? Use frozen berries thawed in a colander and discard the juice. -Ken Hulme, Venice, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Spread blueberries in bottom of pan. In a large bowl, whisk eggs, flour, milk, sugar, vanilla and cinnamon. Pour egg mixture over blueberries., Bake until center is puffed and edges are browned, 30-35 minutes. Sprinkle with additional cinnamon if desired. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 46mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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BRANDIED PLUM CLAFOUTIS RECIPE | BON APPéTIT
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Servings 6Total Time 1 min
- Preheat oven to 375°F. Brush six 5-inch-diameter, 1-inch-high ovenproof dishes with 1 tablespoon melted butter; place dishes on rimmed baking sheet. Cook diced plums, 4 tablespoons sugar, and 2 tablespoons brandy in medium skillet over medium-high heat until juices bubble thickly, stirring often, about 5 minutes. Cover; cook until plums are just tender, stirring occasionally, 2 to 3 minutes.
- Using slotted spoon, divide diced plums among prepared dishes. Add orange juice concentrate to juices in skillet; stir to blend. Pour into 1-cup measuring cup. Add remaining 2 tablespoons brandy, then enough cream to measure 3/4 cup total.
- Whisk 1/2 cup plus 2 tablespoons sugar and flour in large bowl. Whisk in cream mixture, eggs, and remaining 3 tablespoons melted butter. Spoon batter over plums in dishes. Top with plum slices; sprinkle with remaining 1 tablespoon sugar.
- Bake clafoutis until puffed and crusty and center is just set, about 30 minutes. Cool 15 minutes and serve warm.
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- Preheat oven to 375 degrees F. Coat a 9-inch round glass or ceramic baking dish with cooking spray.
- Whisk eggs and sugar in a medium bowl until blended. Gradually whisk in flour until smooth. Whisk in milk, vanilla and salt. Drain the brandy from the prunes into batter and whisk until smooth. Scatter the prunes evenly in prepared pan and pour in batter.
- Bake the clafouti until sides are puffed and golden and center is just set, 25 to 35 minutes. Cool on a wire rack. Serve warm or at room temperature, dusted with confectioners' sugar.
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