Cherry clafoutis

by | Jun 30, 2011 | Pastry, Cakes & Cookies | 0 comments

cherry clafoutis

cherry clafoutis

Cherry clafoutis
(serves 4 – 4 tartellette molds 4.7 inches (12 cm.) in diameter)

1 pound (450 gr.) pitted cherries
¼ cup (50 gr). granulated sugar
3.5 tablespoons (50 gr.) all purpose-flour, sifted
3 generous tablespoons (50 gr.) unsalted butter, melted
0.63 cup (150 ml.) full fat milk
2 whole eggs
1 package powdered vanilla
2 tablespoons Passito from Pantelleria
powdered sugar to dust
unsalted butter and granulated sugar for the molds

Preheat the oven to 350° F.(180°). Wash the cherries, remove the stems and pits. Grease the molds with butter and sprinkle with sugar. In a saucepan bring the milk to boil, keeping it warm. In a bowl whisk the eggs together with sugar and powdered vanilla, till a frothy mixture. Add the melted butter, Passito, sifted flour and combine. Pour gradually the milk, and mix until the batter is completely smooth. Arrange the cherries on the bottom of the molds, pour the batter over the cherries and bake for about 25 – 30 minutes or until the clafoutis is puffed, set, and golden brown around the edges. Dust with powdered sugar, before serving,

cherry clafoutis

cherry clafoutis

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Other recipes

Cocoa Bundt cake

Cocoa Bundt cake

A very fast and easy cocoa cake to prepare…really very moist and soft. I guarantee you it won't last long. To prepare this wonderful cake, you only need a few ingredients that we all always keep at home. Furthermore, no special equipment is required: if you do not...

Vanilla and raspberries entremet

Vanilla and raspberries entremet

Entremet vanilla with raspberries …… .a fresh and delicious dessert for these spring hot days. Raspberries and vanilla perfectly match together, creating a gorgeous and well-balanced dessert. Entremet vanilla with raspberries… ..a simple dessert to prepare, to delight...

Rhubarb tart

Rhubarb tart

The Rhubarb is a plant not yet widely used in Italy, but I hope this tart can arouse your curiosity. Its flavor has always intrigued me and I must admit that I had never prepared it until today. It really amazed me. It tastes slightly sour and not sweet ... The...

Pin It on Pinterest

Share This