Wednesday, July 7, 2010

Dessert: Almond-Cherry Clafouti

A clafouti is a French dessert that's said to be "a cross between a pancake and a custard." I think I would describe the texture to be more like a Chinese egg tart...if you've ever had one. Or like a more solid version of a creme brulee. I've never heard of a clafouti before a couple weeks ago! Sarah had mentioned she was thinking of making one with all the cherries we picked. I found my recipe for an Almond-Cherry Clafouti on Epicurious. The recipe is just my type of recipe...EASY with a lot of simple ingredients. Click here for the recipe.

I made a few minor modifications to the recipe. Per one of the reviews, I used a plastic straw to pit the cherries. The straw kept bending, but it got the job done. I didn't have a 10" glass pie dish, so I just used the 8x8" glass casserole dish I already had, and I cut the sugar by half to 1 tbsp + 1/4 cup. I think I should invest in a sifter. Sifting through a colander was slow, and I should've used a sifter for the powdered sugar. It just doesn't look as pretty sprinkled on. Oops! In the end, I thought it worked out pretty well. The husband said he LOVED it. That's good enough for me! =)

Ground up a 1/2 cup of almonds in a food processor.
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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. [I kept a little bit of the ground almonds for the mixture for some added texture.]
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Preheat oven to 375°F. Butter glass dish and sprinkle with 1 tbsp sugar. Scatter cherries evenly over bottom of dish.
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Using electric mixer, beat eggs, almond extract, salt, and remaining 1/4 cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth.
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Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely.
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Lightly dust clafouti with powdered sugar and serve.
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3 comments:

  1. ooh i looooove clafouti. i will have to try this one.

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  2. I have never heard of clafouti until now. Must try this someday

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