Cherry Clafoutis Recipes

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CHERRY CLAFOUTIS



Cherry Clafoutis image

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, thinly sliced, plus more for the dish
1 pound (2 cups) fresh cherries, pitted (or one 10-ounce bag frozen cherries, thawed and patted dry)
3 large eggs
1 1/4 cups half-and-half
1/2 cup 4% cottage cheese
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup all-purpose flour
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
  • Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
  • Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.

CHERRY CLAFOUTIS



Cherry clafoutis image

Provided by Kate McCullough

Categories     Desserts     Jamie Magazine     Fruit     French     Puddings & desserts     Baking

Time 50m

Yield 4 to 6

Number Of Ingredients 11

½ tablespoon unsalted butter (at room temperature), for greasing
1 tablespoon sugar
300 g cherries
icing sugar, for dusting
BATTER
60 g plain flour
½ teaspoon baking powder
3 large free-range eggs
60 g sugar
300 ml milk
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 180ºC/gas 4.
  • Mix all the batter ingredients with a pinch of sea salt in a blender or food processor until totally smooth, then set aside for 20 to 30 minutes.
  • Meanwhile, grease a 25cm round baking dish with the softened butter, then sprinkle over the sugar.
  • Dot the cherries (stoned, if you prefer) around the base of the dish, then place in the oven for 5 minutes so the fruit can begin to soften.
  • Remove the dish from the oven and pour over the batter until the cherries are just covered. Return to the oven to bake for about 30 to 35 minutes, or until puffy and golden.
  • Dust the clafoutis with icing sugar and serve lukewarm.

Nutrition Facts : Calories 305 calories, Fat 10.3 g fat, SaturatedFat 4.7 g saturated fat, Protein 10.2 g protein, Carbohydrate 41.6 g carbohydrate, Sugar 31.0 g sugar, Sodium 0 g salt, Fiber 0 g fibre

CHERRY CLAFOUTIS



Cherry Clafoutis image

Cherry lovers, rejoice! This simple and classic French cherry clafoutis recipe features fresh cherries baked in a custard with slivered almonds. Dust lightly with powdered sugar.

Provided by Elise Bauer

Categories     Dessert     Baking     Cake     Cherry     Clafouti     Custard

Time 55m

Yield 6

Number Of Ingredients 11

2 cups of fresh sweet cherries, pitted
2 tablespoons of blanched slivered almonds
3 eggs
1/2 cup of sugar (can reduce to 1/4 cup)
1 tablespoon of brown sugar
1/2 cup of all-purpose flour
1/8 teaspoon of salt
1 cup of milk (2% or whole milk)
3/4 teaspoon of almond extract (can sub 2 teaspoons of Amaretto)
1 1/2 teaspoons of vanilla extract
Powdered sugar for dusting

Steps:

  • Preheat the oven: Preheat the oven to 350°F.
  • Make the batter: Whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the salt and flour until smooth. Then whisk in the milk, almond extract, and vanilla extract
  • Bake: Bake at 350°F for 35 to 45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking, and if the top is getting well browned, tent it loosely with aluminum foil.
  • Remove from the oven to cool: When you pull it out of the oven, it will wiggle a bit, which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
  • Dust with powdered sugar: When cool, dust the clafoutis with powdered sugar. Serve.

Nutrition Facts : Calories 223 kcal, Carbohydrate 38 g, Cholesterol 97 mg, Fiber 2 g, Protein 6 g, SaturatedFat 2 g, Sodium 96 mg, Sugar 28 g, Fat 5 g, ServingSize Serves 6, UnsaturatedFat 0 g

CHERRY CLAFOUTI



Cherry Clafouti image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

Butter, for the baking dish
3 large eggs, separated
2/3 cup granulated sugar
1 cup heavy cream
6 tablespoons all-purpose flour, plus more if using frozen cherries
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 1/2 pounds black or white cherries, pitted, or 1 1/4 pounds frozen pitted cherries, thawed and drained
Heaping 1/2 teaspoon grated lemon zest
Confectioners' sugar, for topping
Whipped cream, for topping

Steps:

  • Preheat the oven to 375 degrees F. Butter a 12-inch round baking dish or pie plate.
  • Combine the egg yolks and 1/3 cup of the granulated sugar in a large bowl. Using a handheld mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 8 minutes. Add the heavy cream, flour and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
  • Put the prepared baking dish on a baking sheet and slide into the oven to preheat for 4 to 5 minutes.
  • Meanwhile, whisk together the egg whites and salt in a small bowl for about 30 seconds. Add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes.
  • Combine the cherries, lemon zest and remaining 1/3 cup granulated sugar in a medium bowl and stir until the cherries are thoroughly coated. If using frozen cherries, mix in 1 tablespoon of flour.
  • Remove the baking sheet from the oven, pour the cherry mixture into the baking dish and top with the batter. Bake until set in the middle, 30 to 35 minutes. Serve warm with confectioners' sugar and a small dollop of whipped cream.

CHERRY CLAFOUTI



Cherry Clafouti image

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

1 ½ pounds pitted fresh sweet cherries
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
½ teaspoon salt
¼ cup white sugar
8 egg whites
1 cup skim milk
1 cup heavy cream
1 (7 inch) vanilla bean, split lengthwise and crushed
3 tablespoons kirsch (cherry brandy)
1 tablespoon confectioners' sugar for dusting

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



Cherry Clafouti image

Provided by Christopher Idone

Categories     dessert

Time 1h

Yield Six servings

Number Of Ingredients 7

1 quart Bing or Queen Anne cherries, about 1 pound, stemmed and pitted
1/4 pound, plus 1 tablespoon, unsalted butter
3 eggs
3/4 cup sugar
3/4 cup all-purpose flour, sifted
1/2 teaspoon vanilla extract
1/2 pint heavy cream, lightly whipped (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • Evenly coat a glass or porcelain 10-inch pie pan with one tablespoon of butter. Melt the remaining butter in a saucepan and reserve.
  • In a medium-sized bowl, beat the eggs with the sugar until the mixture is thickened and a light lemon color. Add the butter, flour and vanilla and beat until thoroughly blended. Set aside for 15 minutes.
  • Place the cherries over the bottom of the buttered pan. Pour the batter evenly over the cherries and bake for 40 minutes or until golden and puffy. Serve warm with the lightly whipped cream.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 37 grams, TransFat 0 grams

JULIA CHILD'S CHERRY CLAFOUTIS



Julia Child's Cherry Clafoutis image

Make and share this Julia Child's Cherry Clafoutis recipe from Food.com.

Provided by Julesong

Categories     Breakfast

Time 1h20m

Yield 4 for breakfast, 6-8 serving(s)

Number Of Ingredients 8

1 1/4 cups milk
2/3 cup sugar, divided
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
powdered sugar, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
  • Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
  • Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don't turn the oven off, yet).
  • Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
  • Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
  • Sprinkle with powdered sugar and serve warm.
  • Servings: 6-8 for dessert, 4 for breakfast.

Nutrition Facts : Calories 247, Fat 4.5, SaturatedFat 2, Cholesterol 100.1, Sodium 109.5, Carbohydrate 45.3, Fiber 1.9, Sugar 32.5, Protein 6.7

CHERRY CLAFOUTI



Cherry Clafouti image

Clafouti, a rustic French dessert, is made of fresh fruit and thick batter, baked until the batter forms a golden, puffy top. Cherries are the fruit most commonly used in clafouti, but plums, peaches, and pears are just as delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

1 tablespoon unsalted butter
1 1/2 pounds cherries, pitted
3 tablespoons all-purpose flour
Pinch of salt
1/4 cup granulated sugar
4 large eggs
2 large egg yolks
1 cup milk
1 cup heavy cream
1 vanilla bean, split and scraped
3 tablespoons kirsch
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 375 degrees. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside.
  • Sift flour and salt together into a large bowl. Add sugar. Gradually whisk in whole eggs, egg yolks, milk, and cream. Add vanilla-bean scrapings and kirsch; whisk to combine.
  • Using a sieve, strain the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve.

CHERRY CLAFOUTIS RECIPE BY TASTY



Cherry Clafoutis Recipe by Tasty image

Here's what you need: cherries, all purpose flour, sugar, kosher salt, large eggs, half & half, vanilla extract, unsalted butter, powdered sugar

Provided by Rie McClenny

Categories     Desserts

Yield 8 servings

Number Of Ingredients 9

15 cherries
⅔ cup all purpose flour
½ cup sugar
¼ teaspoon kosher salt
2 large eggs
1 cup half & half
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 tablespoon powdered sugar, for dusting

Steps:

  • Preheat the oven to 350°F (180°C).
  • Pit the cherries by placing them on top of an empty glass bottle, one at a time. Using a chopstick, push through the cherry to remove the pit. Set aside.
  • In a medium bowl, mix together the flour, sugar, and salt. Add the eggs and stir well to combine. Add the half-and-half and vanilla and whisk until smooth.
  • Melt the butter in an 8-inch (20 cm) cast-iron skillet over medium heat. Once the butter has melted, remove the pan from the heat.
  • Spread the cherries evenly in the pan. Pour the batter over the cherries.
  • Bake for 40-45 minutes, until the clafoutis is golden brown and firm to the touch.
  • Dust the powdered sugar on top.
  • Enjoy!

Nutrition Facts : Calories 211 calories, Carbohydrate 25 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 11 grams

CHEF JOHN'S CHERRY CLAFOUTI



Chef John's Cherry Clafouti image

Clafouti is one of the world's great recipes for enjoying fresh cherries. This French favorite is a sort of baked custard, studded with fresh cherries, and scented with vanilla.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

½ teaspoon butter
½ cup flour
⅔ cup white sugar, divided
1 ¼ cups milk
3 eggs
1 tablespoon vanilla extract
1 pinch salt
12 ounces fresh cherries, stems removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter 2-quart baking dish.
  • Place flour, 1/3 cup sugar, salt, and milk in mixing bowl. Whisk thoroughly to blend and break up any lumps. Whisk in eggs and vanilla until well blended. Ladle about half of the custard into the prepared baking dish.
  • Bake in preheated oven until set, about 12 minutes. Remove from oven. Distribute cherries evenly on top of the set custard. Sprinkle with 1/3 cup sugar. Ladle in the rest of the custard; avoid rearranging the cherries.
  • Bake until puffed and browned, about 45 minutes. Cool to just warm. Serve warm.

Nutrition Facts : Calories 176 calories, Carbohydrate 31.7 g, Cholesterol 73.5 mg, Fat 3.3 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 1.3 g, Sodium 63.4 mg, Sugar 24.8 g

CHERRY CLAFOUTIS



Cherry Clafoutis image

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

3 tablespoons sliced almonds
3 tablespoons unsalted butter, melted
2/3 cup all-purpose flour
2/3 cup plus 2 teaspoons sugar
1/4 teaspoon salt
4 large whole eggs
3 large egg yolks
1 1/4 cups heavy cream
1 vanilla bean, split and scraped
Finely grated zest of 1 lemon
1 pound fresh, ripe cherries, stemmed and pitted
1/4 cup kirsch or brandy (optional)

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.

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2011-05-12 Step 2. Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend ...
From bonappetit.com


CHERRY CLAFOUTIS | ONCE UPON A FOOD BLOG
Place the cherries into the dish. Place the remaining ingredients into a blender (or use a bowl and stick blender or whisk) and whizz the ingredients until just combined. Pour the batter over the cherries. Put the clafoutis into the pre-heated oven and bake for 40 minutes until golden but still wobbly in the centre.
From onceuponafoodblog.com


FRENCH CHERRY CLAFOUTIS RECIPE | THE RECIPE CRITIC
2021-06-25 Using a blender makes this clafoutis extremely easy to put together. Blend it all Up: In a blender, combine eggs, sugar, salt, milk, and both extracts. Blend until combined. Add in the flour and blend again for about 30 seconds until combined. Add in the melted butter and pulse the blender a couple of times to mix it in.
From therecipecritic.com


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