Tried and True: Cherry Clafouti

May 28, 2008 By 3 Comments
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CherryClafoutis Tried and True: Cherry ClafoutiHere’s what is on the agenda this week at the house – Cherry Clafouti

I’ve had good suc­cess mak­ing this, both as indi­vid­ual clafoutis and as one big clafouti. Want to achieve heights of nir­vana – serve it with a scoop of vanil­lla or pis­ta­chio ice cream.

You can make a clafouti with mostly any fruit but since I saw some gor­geous cher­ries at the Fresh Mar­ket this week, I’m going to use those. I’ve also been able to use thawed frozen berries, cher­ries, etc. What­ever I have on hand, I can pull it off. So yes, this recipe is one of my “Tried & Trues.”

Why don’t you make some­thing spe­cial this week­end. I guara­tee you will have peo­ple clam­or­ing for more:

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Cherry Clafoutis

Recipe cour­tesy of Emeril Lagasse

4 eggs
1 cup sugar
1 vanilla bean, split in half
1 table­spoon brandy
1 cup flour
1 1/2 cups milk
1 pound stoned cherries
Pre­heat the oven to 350 degrees F.
Grease an oval oven­proof dish about 13 inches long.
In a mix­ing bowl, whisk the eggs and 1/2 cup of the sugar.
Scrape the vanilla bean and add the pulp to the egg mixture.
Stir in the brandy and flour.
Whisk in the milk to form a smooth batter.
In a mix­ing bowl, toss the cher­ries with the remain­ing sugar.
Place the cher­ries in the oven­proof dish.
Pour the bat­ter over the cher­ries and place in the oven.
Bake for 40 to 45 min­utes or until the cake is sponge like.
Remove from the oven and cool for 5 min­utes before serving.
Serve the clafoutis warm.
Gar­nish with pow­dered sugar.
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Filed Under: Desserts, Emeril, Recipe, Tried and True Tagged With: , , ,
  • Jen­nDZ — The Leftove

    Okay, I need to make me some Clafouti! It looks really deli­cious! And I agree with some ice cream, divine!It is great to see another Florid­ian on The Foodie Blogroll! Hope to see you on the Forum! Wel­come! :)

  • Erika

    What an inter­est­ing dessert! I love it!

  • Lys

    @ Jen­nDZ: I am sure I will be at the forum and thank you again for adding me to the Foodie Blogroll!@ Erika: And it’s super sim­ple too. Thanks for stop­ping by!

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