Cherry Almond Clafouti Recipes

CHERRY-ALMOND CLAFOUTI

Steps:

• Preheat over to 375°F.
• Butter four 1-cup capacity ramekins, or custard cups.
• In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract.
• Process about 30 seconds,or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally.
• Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown.
• Let cool until warm (they will sink slightly).
• Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired.
• Serve warm.
• NOTE: To make one large dish of clafouti instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes.
• Serve by spooning clafouti into individual dessert dishes.

CHERRY CLAFOUTIS

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.

CHERRY AND ALMOND CLAFOUTIS

Steps:

• Preheat oven to 325°F. Generously butter six 1-cup custard cups. Mix cherries, 2 tablespoons sugar, and cornstarch in large bowl. Divide among prepared cups.
• Whisk eggs, vanilla, and remaining 1/2 cup sugar in medium bowl until well blended. Cook butter in heavy small saucepan over medium-low heat until butter begins to brown, about 3 minutes. Add butter to egg mixture and whisk to blend. Whisk in milk. Finely grind almonds, flour, and salt in processor. Stir nut mixture into custard. Pour custard over cherries, dividing equally.
• Bake clafoutis until set in center, about 35 minutes. Run knife around sides of clafoutis to loosen. Slide out onto plates. Serve clafoutis warm or at room temperature with ice cream.

CHERRY AND ALMOND CLAFOUTI ( BAKED CUSTARD )

Steps:

• Preheat oven to 180°C.
• Grease a 20cm round pie dish with butter or margarine.
• Spread the fruit in the dish.
• In a mixing bowl combine the almond meal and the sugar.
• Separately, whisk together the milk and the eggs.
• Slowly add the eggs and milk to the almond meal and sugar. Mixing until fully combined.
• Pour the almond custard mixture over the cherries. Bake for approx 30 minutes or until the clafouti is just set.
• Dust with icing sugar (use pure icing sugar if following a gluten free diet).
• Serve with cream or ice-cream if desired.
• The clafouti can also be made in ramekin dishes for individual serves. Just watch the cooking time as you will need less time.