CHERRY-ALMOND CLAFOUTI
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.
Provided by TOOLBELT DIVA
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat over to 375°F.
- Butter four 1-cup capacity ramekins, or custard cups.
- 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.
- 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.
- Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown.
- Let cool until warm (they will sink slightly).
- Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired.
- Serve warm.
- 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.
- Serve by spooning clafouti into individual dessert dishes.
Nutrition Facts : Calories 241.8, Fat 8.4, SaturatedFat 2.6, Cholesterol 185.6, Sodium 113.8, Carbohydrate 34, Fiber 2.5, Sugar 26.1, Protein 9.2
CHERRY CLAFOUTIS
Steps:
- Preheat oven to 325 degrees F.
- Generously butter and flour a 7 by 5-inch baking dish or 6 individual, wide, flat gratin dishes.
- Add the cherries, in an even layer, to the prepared baking dish.
- In the bowl of a food processor, add the almonds, sugar, flour and salt and pulse until they are coarsely chopped. In a large bowl, using a whisk, combine the eggs, milk, vanilla and lemon zest until they are homogeneous. Add in the melted butter and the flour mixture and whisk until smooth. Pour over the cherries.
- Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the top is golden brown.
- Dust with powdered sugar and serve with ice cream or whipped cream or both!
- Oh cherry baby!
CHERRY CLAFOUTIS
Be whisked off to the French countryside -- in spirit -- by this pretty, custardlike cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place sliced almonds in a single layer on a rimmed baking sheet. Toast until they are fragrant, about 5 minutes. Transfer to a wire rack to cool. Use 1 tablespoon melted butter to coat six 4 1/2-by-1 3/4 inch round baking dishes, and set aside.
- Place flour, 2/3 cup sugar, salt, and almonds in the bowl of a food processor fitted with the metal blade; pulse until mixture is finely ground. Transfer to a medium bowl. Add eggs, egg yolks, 3/4 cup cream, vanilla scrapings, and lemon zest, and whisk to combine. Place in refrigerator, and let rest 30 minutes.
- Place cherries in a medium bowl; add kirsch, if using, and let macerate 30 minutes. Divide among dishes. Whisk remaining butter into batter; pour batter over cherries, and place dishes on a rimmed baking sheet. Bake 20 minutes. Sprinkle with remaining sugar; bake until tops are golden and bubbling, 15 to 20 minutes. Transfer to a wire rack to cool.
- Whip remaining 1/2 cup cream until soft peaks form. Serve clafoutis warm or at room temperature, topped with whipped cream.
CHERRY AND ALMOND CLAFOUTI ( BAKED CUSTARD )
A classic French custard/pudding dish with the addition of almond meal in place of regular flour. A gluten free clafouti. Alternate fruits can be used in place of the cherries such as lightly stewed or steamed rhubarb, apple, pear or peach. Ensure you use a gluten free icing sugar if a gluten free diet is being followed.
Provided by Jubes
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C.
- Grease a 20cm round pie dish with butter or margarine.
- Spread the fruit in the dish.
- In a mixing bowl combine the almond meal and the sugar.
- Separately, whisk together the milk and the eggs.
- Slowly add the eggs and milk to the almond meal and sugar. Mixing until fully combined.
- Pour the almond custard mixture over the cherries. Bake for approx 30 minutes or until the clafouti is just set.
- Dust with icing sugar (use pure icing sugar if following a gluten free diet).
- Serve with cream or ice-cream if desired.
- The clafouti can also be made in ramekin dishes for individual serves. Just watch the cooking time as you will need less time.
Nutrition Facts : Calories 174.2, Fat 5.4, SaturatedFat 1.4, Cholesterol 66.3, Sodium 38.9, Carbohydrate 28.4, Fiber 2, Sugar 23.8, Protein 4.9
CHERRY AND ALMOND CLAFOUTIS
Provided by Jean Louis Dumonet
Categories Cake Milk/Cream Egg Dessert Bake Freeze/Chill Cherry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 clafoutis
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Generously butter six 1-cup custard cups. Mix cherries, 2 tablespoons sugar, and cornstarch in large bowl. Divide among prepared cups.
- 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 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 with ice cream.
CHERRY ALMOND CLAFOUTIS
Slimming world SW serves 8 syns per portion 1
Provided by lwbpayne
Time 1h40m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 150 lower for fan oven. Beat together eggs, sweetener, almond essence, vanilla essence and fromage frais until well mixed.
- Halve and stone the cherries and scatter over the base of a large flan dish. Pour over the egg mixture and bake for 50-60 mins. When dish is cooked it should feel springy and have started to brown at the edges
- Remove from oven and allow to cool completely before slicing and eatin
CHERRY CLAFOUTI
An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping.
Provided by LAURIEZ
Categories World Cuisine Recipes European French
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch tart pan, or a similar sized baking dish.
- Spread out the cherries in the bottom of the prepared pan, and set aside. In a small bowl, whisk together the flour, salt and sugar. In a medium bowl, whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the batter, and pour it over the cherries.
- Bake for 45 minutes in the preheated oven, or until puffed and browned. Let cool until the top sinks in slightly. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 29.2 g, Cholesterol 45.2 mg, Fat 13.3 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 8 g, Sodium 225.3 mg, Sugar 24.2 g
CHERRY CLAFOUTI
Seasonal sweet cherries bedeck this clafouti, a surprisingly simple-to-make French dessert of fruit nestled in custardy batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Butter a 9-inch baking dish, 1 1/4 inches deep. Coat with granulated sugar; tap out excess. Whisk eggs, yolk, and flour in a medium bowl; whisk in creme fraiche, milk, granulated sugar, vanilla, and salt.
- Arrange cherries in prepared dish. Strain batter over cherries. Bake until browned around edges and set in the center, 30 to 35 minutes. Let cool slightly. Dust with confectioners' sugar, and serve warm with creme fraiche.
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- Blend almonds in processor until ground but not pasty. Transfer to small saucepan; add milk and bring to simmer. Remove from heat; let steep 30 minutes. Pour through fine strainer, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
- Preheat oven to 375°F. Butter 10-inch-diameter glass pie dish; sprinkle with 1 tablespoon sugar. Scatter cherries evenly over bottom of dish.
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