Wednesday, June 19, 2013

French Cherry Clafoutis

Living and travelling in Europe has made me fond of lovely, French, Italian and Turkish desserts. From a no sweet person I have become a dessert lover. Today I am trying to make an authentic recipe from French origin.
Clafoutis is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.
Traditional clafoutis contain pits of the cherries. According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.
(Source: Wikipedia)
You can use any other fruits or pitted preserved cherries for this recipe. Traditionally, what makes clafoutis a clafoutis are the cherries. In fact, purists may say that if there are no cherries, it is not clafoutis, rather a “flaugnarde” or “flognarde".  Adjust the sugar in the recipe according to the fruit you use.


Cherry:                   1 1/2 cup (pitted) fresh or preserved
Full cream milk:       1 cup
All purpose flour:     1/2 cup
Sugar:                      1/2 cup
Vanilla essence:        1/2 teaspoon
Egg:                         2 medium
Butter:                      1 tablespoon (melted)
Salt:                         1/4 teaspoon
Oil to spray
Powdered sugar to garnish


1) Preheat the oven at 180 degree C.
2) Spray an oven safe pan with cooking spray. Arrange the pitted cherry in the pan evenly.
3) Mix the remaining ingredients onto a smooth batter, using a whisk. You can use a blender instead for a faster process.
4) Pour the batter over the cherry and let it bake for 25 minutes.
5) Serve it warm or at room temperature with sprinkle of powdered sugar over it.


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