Thursday, 28 June 2012

Clafoutis Call

A clafoutis sounds like:

A)  A difficult gymnastics move which may sprain one's nostrils
B)  A perversion involving an unfeasible number of flute-players
C)  A subtropical disease with raving night-sweats which will require quarantine

...or perhaps it's a collective noun for all that is nommilicious.  I've tasted the evidence for this now.

Cherry and Blueberry Clafoutis

1 1/2 cups fresh cherries, pitted (preferably by a lackey)
3/4 cup fresh blueberries
4 tablespoons of slivered almonds, toasted
3 large eggs
2/3 cup sugar
1/2 cup flour
1/8 teaspoon salt
1 cup cream
1 tablespoon amaretto
2 teaspoons kirsch (cherry brandy)
1 teaspoon vanilla extract
butter (for greasing the pan)
confectioner's sugar for dusting

Preheat oven to 350F and grease a 9-inch round pan with butter.  Distribute the cherries, blueberries, and almonds in the pan evenly.

Mix the eggs, sugar, flour and salt in a bowl with a whisk until smooth.  Add the amaretto, kirsch, vanilla and cream and whisk until smooth again.  Pour over the fruit and almonds in the pan.

Bake for 45 minutes.  Use a toothpick or cake tester in the centre of the clafoutis, and if it comes out clean,  it's done - it will still jiggle a bit and will deflate after you remove it from the oven - unlike your guests after they try this delightful thing.  

Allow to cool and dust with confectioner's sugar before cutting and serving.

Adapted from A Girl and Her Fork.

I used Rainier cherries on this occasion because they're my favourite and when they're in season I buy bushels at a time and eat my way out, but any sweet cherry will do.

And a shout out to this lovely device:

It will make your kitchen staff's job much easier (kitchen staff not included).

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