Apricot Cherry Clafoutis Food

CHERRY AND APRICOT CLAFOUTIS

Steps:

• Toss the cherries and apricots with the Kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl. Sift together the all-purpose flour and almond flour.
• Preheat the oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish. Arrange the drained cherries and apricots in the dish.
• In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean or vanilla. Add the salt and the liquid from the cherries and apricots and combine well. Slowly beat in the sifted flours and whisk until smooth. Add the yogurt and combine well. Pour over the fruit, scraping out all of the batter with a rubber spatula.
• Bake in the preheated oven for 40 minutes, until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes.
• Remove from the oven and cool on a rack. Serve warm or at room temperature.

CHERRY CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F. Butter a 12-inch round baking dish or pie plate.
• Combine the egg yolks and 1/3 cup of the granulated sugar in a large bowl. Using a handheld mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 8 minutes. Add the heavy cream, flour and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
• Put the prepared baking dish on a baking sheet and slide into the oven to preheat for 4 to 5 minutes.
• Meanwhile, whisk together the egg whites and salt in a small bowl for about 30 seconds. Add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes.
• Combine the cherries, lemon zest and remaining 1/3 cup granulated sugar in a medium bowl and stir until the cherries are thoroughly coated. If using frozen cherries, mix in 1 tablespoon of flour.
• Remove the baking sheet from the oven, pour the cherry mixture into the baking dish and top with the batter. Bake until set in the middle, 30 to 35 minutes. Serve warm with confectioners' sugar and a small dollop of whipped cream.

APRICOT CLAFOUTI

Steps:

• With a whisk, blend milk, egg, Cognac and sugar until combined.
• Add flour and blend until smooth.
• Preheat oven to 350 degrees F.
• Arrange apricots in a buttered 3 cup shallow baking dish (I use a quiche dish).
• Pour custard mixture over and bake for 30-35 minutes or until golden and puffed.
• Let cool for 5 minutes.
• Dust with icing sugar and serve warm.

APRICOT-CHERRY CLAFOUTIS

Steps:

• Position a rack in the center of the oven and preheat to 350º. Spread the almonds on a small baking sheet and bake until lightly toasted, 4 minutes or so. Remove and set aside. Increase the oven to 400º.
• Brush a 10" solid-bottom tart, pie or cake pan or skillet with a bit of the melted butter.
• In a large bowl, whisk together the eggs, sugar, salt and vanilla. Sift the flour over and whisk until very smooth. Gradually whisk in the half and half. The consistency will be that of a thick crepe batter.
• Combine the fruit and brandy in a medium bowl, tossing several times.
• Lay the fruit evenly in the bottom of the buttered pan. Whisk any leftover juices and the rest of the melted butter into the batter. Pour the batter over the fruit. Scatter the almonds over the top and sprinkle with the 1 tablespoon sugar. (Alternately, bake the clafoutis for 10 minutes first, then add the almonds and sugar and continue baking. This makes a slightly prettier dessert.)
• Bake the clafoutis until puffed and golden and a toothpick inserted near the center comes out clean, 40 - 50 minutes. Remove and let cool at least 30 minutes. Serve warm or at room temperature. Store leftovers in the fridge for up to several days; reheat if you like.

APRICOT CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F. Butter a 9- to 10-inch shallow pie plate.
• Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 3 minutes. Add the flour, heavy cream and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
• Slide the prepared pie plate into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk together the egg whites and salt in a small bowl for 30 seconds; add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes. Combine the apricots, lemon zest and the remaining 2 tablespoons sugar in a medium bowl, and gently stir until the apricots are thoroughly coated. Remove the pie plate from the oven, pour in the apricots in a decorative pattern, and top with the batter.
• Bake until set in the middle, 30 to 35 minutes. Serve warm with a small dollop of the whipped cream, if using.
• Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.

APRICOT CLAFOUTI

Steps:

• Drain Apricots and place in dish (3 cup capacity) I find a shallow one works best for this dessert.
• Melt butter in a pyrex jug in microwave.
• Add milk and return to microwave and heat until mixture is warm (not too hot or else eggs will cook when you add them).
• Add eggs to the warm milk and butter and stir vigorously.
• Sift flour and sugar in bowl.
• Make well in centre, gradually stir in combined butter,milk and eggs.
• Spoon batter evenly between apricots.
• Bake in moderate oven 180 C for 30minutes until firm and golden brown.