Bing Cherry Clafouti With Sweet Almond Cream Food

CHERRY ALMOND CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F. Butter a 9 1/2-inch pie dish and evenly sprinkle with the 2 tablespoons sugar.
• Put the cherries in the prepared pie dish, spreading out evenly.
• Add the eggs, almond extract, pinch salt, remaining 1/3 cup sugar and the almond milk to a medium bowl and whisk until combined. Sift the flour into the egg mixture and whisk until smooth. Pour the egg mixture over the cherries. Carefully place the pie dish into the oven and bake until set and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool to room temperature, if you can wait that long! Then lightly dust with confectioners' sugar and scatter the blanched almonds, if desired, and serve.

BING CHERRY CLAFOUTI WITH SWEET ALMOND CREAM

Steps:

• Preheat the oven to 375°. Butter a 10″ pie pan with 1 tablespoon of the butter and sprinkle it with 1 tablespoon of the sugar. Put the cherries in the pan, arranging them in a single layer.
• Sift the 1/4 cup of sugar, flour, and salt into a medium bowl. In a separate bowl, whisk together the eggs, yogurt, vanilla, and orange zest until very smooth. Then whisk in the milk. Pour this egg mixture into the dry flour mixture, whisk to combine, and then pour over the cherries. Dot the surface with the remaining tablespoon of butter, and then sprinkle with the remaining tablespoon of sugar. Bake until puffy and golden brown, about 40 to 45 minutes. Let rest for 20 to 30 minutes before serving.
• Prepare your sweet almond cream by whipping it to a softly firm consistency. Add the powdered sugar and almond extract and whip for a few more seconds to combine.
• This clafouti really is best served warm and fresh, on the day it's made. After the clafouti has had a chance to cool a bit, cut into pie-shaped wedges and add a dollop of soft and sweet almond cream to each slice.

CHERRY-ALMOND CLAFOUTI

Steps:

• Preheat over to 375°F.
• Butter four 1-cup capacity ramekins, or custard cups.
• In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract.
• Process about 30 seconds,or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally.
• Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown.
• Let cool until warm (they will sink slightly).
• Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired.
• Serve warm.
• NOTE: To make one large dish of clafouti instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes.
• Serve by spooning clafouti into individual dessert dishes.

FRESH CHERRY CLAFOUTI

Steps:

• Pre-heat oven to 400°F.
• Coat 10-inch Clafouti Dish with food spray.
• Place cherries in a bowl with 3-tablespoons Brandy, lemon zest and toss cherries. Cover with plastic and chill for 1 hour. Drain cherries reserving excess cherry juice.
• Use a mixer with a paddle, combine eggs, butter, brown sugar and remaining brandy. Beat until smooth; about 2-3 minutes.
• Add heavy cream, 2 tablespoons cherry juice, vanilla extract and beat until batter is smooth. Remove paddle from mixer and fold in flour by hand, stir until batter is smooth.
• Place cherries into Clafouti Dish and cover with batter.
• Place dish on a sheet pan, reduce oven to 375 F and bake for 10- minutes. Remove from oven and pour remaining cherry juice over Clafouti.
• Reduce oven to 350 F and bake for about 35-minutes.
• Insert a knife into center to insure Clafouti is baked. Cool for 20-minutes before serving.
• Garnish Cherry Clafouti with confectioners' sugar and warm Fresh Cherry Sauce.

SWEET CHERRY AND ALMOND CLAFOUTI

Steps:

• Preheat the oven to 400º. In a baking dish, arrange the almonds in an even layer. Bake until they are golden brown, about 7 minutes, and set aside.
• Coat an 8-inch porcelain baking dish or pie plate with the 1 1/2 tablespoons of softened butter.
• In a mixing bowl, combine the melted butter, egg, vanilla extract and 3 tablespoons of the sugar and whisk until blended. Add the flour and whisk again until just combined.
• Scatter the cherries evenly over the bottom of the buttered baking dish and top with half of the toasted almonds. Pour the batter over the cherries and almonds and top with the remaining almonds. Bake until the clafouti is browned, puffed and just pulling away from the sides of the pan, about 25 minutes. Sprinkle with the remaining tablespoon of sugar and cook until the top is caramelized, about 10 more minutes. Cool in the baking dish for 10 minutes. Serve warm from the dish with whipped cream or vanilla ice cream, if desired.

CHERRY AND ALMOND CLAFOUTI ( BAKED CUSTARD )

Steps:

• Preheat oven to 180°C.
• Grease a 20cm round pie dish with butter or margarine.
• Spread the fruit in the dish.
• In a mixing bowl combine the almond meal and the sugar.
• Separately, whisk together the milk and the eggs.
• Slowly add the eggs and milk to the almond meal and sugar. Mixing until fully combined.
• Pour the almond custard mixture over the cherries. Bake for approx 30 minutes or until the clafouti is just set.
• Dust with icing sugar (use pure icing sugar if following a gluten free diet).
• Serve with cream or ice-cream if desired.
• The clafouti can also be made in ramekin dishes for individual serves. Just watch the cooking time as you will need less time.

BING CHERRY CLAFOUTI

Steps:

• Preheat the oven to 400°F. In a blender blend together 1/3 cup of the sugar, the flour, the eggs, the milk, the vanilla, the zest, the almond extract, and the salt until the custard is just smooth. Arrange the cherries in one layer in a buttered 3-cup gratin dish or flameproof shallow baking dish, pour the custard over them, and bake the clafouti in the middle of the oven for 20 to 25 minutes, or until the top is puffed and springy to the touch. Sprinkle the top with the remaining 1 tablespoon sugar, dot it with the butter, and broil the clafouti under a preheated broiler about 3 inches from the heat for 1 minute, or until it is browned. Serve the clafouti with the ice cream.