Subj : 5/26 Cherry Desserts - 1
To   : All
From : Dave Drum
Date : Sat May 25 2024 07:27 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cherry Clafouti
Categories: Pastry, Fruit, Desserts
     Yield: 6 Servings

     2 c  Fresh sweet cherries; pitted
     2 tb Slivered almonds
     3 lg Eggs
     1 c  Sugar
     1 tb Brown sugar
   1/2 c  A-P flour; sifted
   1/8 ts Salt
     1 c  Whole milk
     2 ts Amaretto
          +=OR=+
   3/4 ts Almond extract
 1 1/2 ts Vanilla extract
          Powdered sugar; to dust

 Guest author Garrett McCord made this cherry clafouti
 for my mother and me using freshly picked cherries from
 our neighbor Pat's tree. So good! And incredibly easy.
 ~- Elise

 I've been making clafoutis for years now and it's become
 a regular spring and summer dessert staple. The reason
 being is during these seasons I often find myself with
 too many cherries, blackberries, or Italian plums around
 on the verge of turning bad on me which is where the
 clafoutis comes in.

 Since it requires only a small amount of the most basic
 baking ingredients I can whip it up in a flash, use the
 neglected fruit, and impress the friends I feed it to.
 ("Oh this?! It's just a simple French clafoutis I bammed
 out. Nothing fancy.")

 There are dozens of different clafoutis recipes, each
 unique to their owner and this particular one is my own.
 I find it has just the right texture between custard and
 cake. A smidge of brown sugar gives it a slightly darker
 flavour, and a small smattering of slivered almonds
 along with splash of Amaretto give the clafoutis a
 certain je ne sais quoi. If you're a fan of desserts
 with little work and a lot of payoff, then clafoutis
 is the way to go.

 Traditional clafoutis recipes call for using cherries
 with their pits still in, which are supposed to lend
 some almond flavor to the dish. In this recipe the pits
 are removed, making the clafouti easier to eat, but you
 can do it either way.

 Set the oven to 350ºF/175ºC. Butter and lightly flour a
 9" X 9" or 10" X 7" baking dish. Toss in the cherries
 and slivered almonds.

 Whisk the eggs, sugars, salt, and flour together until
 smooth.

 Add the milk, Amaretto (or almond extract, if using),
 and vanilla extract. Whisk until smooth. Pour into the
 baking dish.

 Bake for 40-50 minutes or until lightly browned and a
 toothpick inserted into the center comes out clean.
 When you pull it put of the oven it will wiggle a bit
 which is normal.

 Place on a wire rack to cool. The clafoutis will have
 puffed up quite a bit and will deflate while cooling.

 When cool dust the clafoutis with powdered sugar. Serve.

 Posted by Garrett McCord of Vanilla Garlic on Jun 7, 2009

 Serves 6.

 RECIPE FROM: https://simplyrecipes.com

 MM Format by Dave Drum - 10 June 2009

 Uncle Dirty Dave's Archives

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