* Exported from MasterCook *
Sour Cherry Clafouti - French
Recipe By :Classic Home Desserts by Sax
Serving Size :
7 Preparation Time :0:00
Categories :
LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups sour red cherries -- about 1 pound
1 1/4 cups milk
1/4 cup sugar
3 large eggs
1 tablespoon pure vanilla extract -- or 2 teaspoons
vanilla and 1 Tablespoon cognac or kirsch
1 pinch salt
1/2 cup sifted all purpose flour
To garnish: -- sugar
Preheat the oven to 350F, with a rack in the center.
Butter the bottom and
sides of an 8 or 9-inch round or oval gratin dish or pie
pan.
Rinse, stem and pit the cherries, placing them in a
colander set over a
bowl to catch the juices.
In a blender, or food processor, combine the milk, sugar,
eggs, vanilla
(or vanilla cognac/kirsch mixture), salt, flour, and the
reserved cherry
juices. Process just until blended and smooth, no longer.
(If you aren't
using a machine, whisk together all the batter
ingredients except the
flour and cherry juices in a bowl. Whisk in the cherry
juices, and then
the flour; do not overmix.)
Place the cherries in the buttered dish. Pour the batter
over the cherries
(or strain it over, it it's slightly lumpy). Sprinkle the
top with sugar.
Bake until the edges are dark golden and a tooth-pick
inserted in the
center emerges clean, usually 45 minutes to 50 minutes.
The clafouti will
fall when it comes out of the oven; cool on a wire rack.
Serve warm.
Makes 1 eight or nine-inch pie; serves 6 to 8
AuthorNote: A clafouti (the older spelling is clafoutis)
is a French
country dessert, with fruit baked in a batter that ends
up being something
between a custard and a pancake, puffed, golden, and
crisp. This is a
version of the rustic original, an amalgam of several
French recipes,
including one from my friend, cookbook author Martha Rose
Shulman.
Cuisine:
"French"
Source:
"101 Classic
Cookbooks, The Fales Library"
S(Formatted by Chupa Babi):
"April
2013"
Yield:
"1 pie"
- - - - - -
- - - - - - - - - - - - -
Per Serving (excluding unknown items): 153 Calories; 4g
Fat (22.2%
calories from fat); 6g Protein; 24g Carbohydrate; 1g
Dietary Fiber; 97mg
Cholesterol; 77mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other
Carbohydrates.
Nutr. Assoc. : 905033 0 0 0 5403 0 0 0
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