Tuesday, June 11, 2013

DESSERTS: This is the last of the clafouti desserts in my collection. It only takes minutes to put together and can be served from oven to table after a nice dinner.



CHERRY CLAFOUTI:

 

 

 

4 cups pitted red cherries; fresh or canned                 

2 tbsp. kirsch or cognac

2 tbsp. sugar                                                               

1 cup each milk & 10% cream                                                           

3 eggs

¼ cup flour                                                                 

1/8 tsp. salt

3 tbsp. sugar                                                               

1 tsp vanilla extract

icing sugar for dusting                                    

sweetened whipped cream(optional)

 

 

 


Toss the cherries with kirsch or cognac and set aside. 

 

Preheat oven to 375 degrees F.  Grease an 8-9-inch diameter shallow baking dish and sprinkle with 2 tablespoon of sugar to coat pan. 

 

In food processor fitted with steel blade, swirl together milk, cream, eggs, flour and salt.. Add the 3 tablespoons of sugar and vanilla and pulse on/off a few times to mix.   

 

Distribute cherries evenly over the bottom of baking pan. Pour the egg-milk mixture over the fruit.  Bake for 45 to 50 minutes or until golden and well puffed.

 

To serve, sprinkle icing sugar over dessert and top with a dollop of whipped cream if desired.

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