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Recipe: Cherry Clafouti edit

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Photo: Flickr user acme

Created by: Anonymous

Edited by: Barnaby Dorfman, Alisa Escanlar

edit Ingredients

1 ½

tablespoons butter, melted

1

tablespoon orange liqueur or 1 tsp. orange extract

¼

cup sugar

½

cup plus 2 tbsp. flour

Powdered sugar

1 ½

cups canned drained sweet pitted cherries

2 eggs

2

tablespoons cream

½

cup milk

Pinch salt

⅛

teaspoon nutmeg

½

teaspoon lemon juice

2

teaspoons vanilla

edit Preparation

Step 1

Grease an 8 inch round cake pan with the melted butter. Spread the fruit in the bottom of the pan. In a bowl, with an electric mixer, combine eggs, 1 1/2 tablespoons melted butter, milk, cream, salt, nutmeg, lemon juice, vanilla and liqueur; blend well. Add the flour and sugar; blend thoroughly, until mixed.

Step 2

Spread the batter over the fruit. Bake in a preheated 350 degree oven for 35-40 minutes or until the batter rises. This dessert will shrink back as it cools. Serve warm or cold with a sprinkle of powdered sugar.

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Wikipedia

Clafoutis, sometimes in Anglophone countries spelled clafouti, is a baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter, halfway between a Yorkshire pudding/pancake batter and a custard , in a baking dish. Originally from Limousin, the dish's name comes from Occitan ''clafotís'', from the verb ''clafir'', meaning "to fill up" (implied: "the batter with cherries"). Clafoutis apparently spread throughout France during the 19th century. When other kinds of fruit, such as plums, prunes, apples, cranberries or blackberries are used instead of cherries, the dish is called a "flognarde" (sometimes spelled "flaugnarde"). Some purists strongly advise against de-pitting the cherries used in a clafoutis. According to them, the pits release a wonderful flavor when the dish is cooked. A traditional Limousin clafoutis contains pits.''The Concise Larousse Gastronomique'', Hamlyn If the pits are removed, the clafoutis will be milder. :''Portions of this article were translated from its French equivalent. (See )

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