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Classic Cherry Clafouti
Ingredients:
3/4 cup Chukar® Dried Cherries, any variety2/3 cup milk2 eggs1/3 cup sugar1/2 cup all-purpose flour1 teaspoon vanilla (or 1/4 teaspoon nutmeg)
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Directions:
Soak dried cherries in apple juice or water at least 10 minutes. Drain well. Pre-heat oven to 350 degrees. Butter a 10-inch pie plate or quiche dish. In blender or processor, combine milk, eggs, sugar, flour and vanilla to make a thin batter. Arrange drained cherries evenly in pie plate or quiche dish. Gently pour batter over fruit. Bake for about 30 minutes, until puffed and browned. Sprinkle with confectioners sugar, and serve warm. Yields 6 to 8 servings.
No recipe collection for cherries is complete without Cherry Clafouti. A French classic, it is in Julia Child's recipe book, as well as those by Jacques Pepin, Florence Fabricant and others. Commonly a peasant dish, it originated in the Limousin area of France. Like a fruit popover, or puffy oven pancake, Cherry Clafouti is sometimes called a German pancake. It is easy to make using a blender or processor, and it looks spectacular as it comes from the oven. Serve it quickly before it begins to collapse!
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