Recipe Night

Yippee! The post that won't go away from 1/25 netted us a keen recipe.

Hello. You said that you'd like some recipes, so here's one that I like, from a group that I've been collecting to give to my little brother (he's on his own for the first time). I first found it when someone mentioned clafouti in an uber story set in Australia and I got curious, so it's fitting. I don't remember the story title or author, though - sorry.

Cherry Clafouti

You can also make it with Peaches, Apricots, Blackberries, Pears.... Pretty much any soft fruit or mix of fruits. If you use another fruit, you may want to use a different liquor. Also, this one uses some milk, but the original uses heavy cream for all of the dairy. If you use canned instead of frozen or fresh cherries, you don’t need any Granulated Sugar - they're plenty sweet on their own because of the syrup. If you do use canned fruit, drain them for at least ten minutes into the sink - you may even want to rinse them briefly.

Ingredients

1 tablespoon Unsalted Butter
1 1/2 pounds Black Cherries, pitted
3 tablespoons All-Purpose Flour
Pinch of Salt
1/4 cup Granulated Sugar
4 large Eggs
2 large Egg Yolks
1 cup Milk
1 cup Heavy Cream
1 teaspoon Vanilla or Almond extract
3 tablespoons Kirsch or Amaretto
1/4 teaspoon Ground Cloves (optional, but really good)
Confectioners' Sugar, for dusting or Whipped Cream

Preparation Steps

Preheat oven to 375 F. Butter a 10-inch porcelain tart dish, fill with Cherries, and set aside. Sift Flour, Cloves and Salt together into a large bowl. Add Sugar (do not add any sugar if you used canned Cherries). Gradually mix in whole Eggs, then Egg Yolks, and then Milk and Cream. Add Vanilla or Almond extract and Kirsch or Amaretto; mix to combine. Pour the batter over the Cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with Confectioners' Sugar or top with Whipped Cream, or both, and serve.

egret

Sounds like what we call a cobbler. Anyone know of the uber where she found this interesting dish? Thank egret for sharing a recipe and enjoy the updates.

Tamara

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