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Archive: July, 2009
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Though it is tempting to pronounce the name of this French fruit-and-custard treat the same way you would greet The Simpsons' hillbilly Shelbyville neighbor, the correct way to say it is cla-foo-tee.
The cherry clafoutis is one of the easiest of the classic French desserts to attempt. The only time-consuming task is the pitting of the cherries, which you could skip entirely, as some recipes call for using the fruit whole and simply warning your guests that dessert contains pits.
Since Lawsuit Clafoutis doesn't have that nice appetizing ring to it, I elected to remove the pits from my quart of cherries purchased from Greensgrow Farm Market's $1 "less-than-perfect" table.� The local fruits had softened just a bit too much to eat out of hand, and so lent themselves to cooking.� Without a uni-tasking cherry pitting device in my drawer, I turned to this Chowhound thread that suggests alternate ways to pit cherries while keeping the fruit whole.
Pits were removed with a bobby pin and nails were stained when Julia Child showed up with a not-too-sweet recipe. The resulting cake of sweet, juicy cherries ensconced in fluffy custard was light enough to end a summer meal... ideally, eaten leisurely outside with a glass of Champagne.
Julia Child's recipe for cherry clafoutis and our helpful photos, after the jump.
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| All Photos l Felicia D'Ambrosio |
| The thin batter and a quart of pitted cherries |
Julia Child�s Clafoutis
serves 6-8
1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugar
powdered sugar
Preheat oven to 350F.
In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.
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The first layer of batter is baked off and set with the whole pitted cherries before the remaining batter is poured over and baked |
[...] with pitting some seriously juicy cherries without a cherry pitter, all in the service of a classic clafouti. This Chowhound thread made some suggestions, including using a bobby pin, a paperclip, a [...]
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