Easy Cherry Clafoutis Food

CLAFOUTIS AUX CERISES (CLASSIC CLAFOUTI)

Steps:

• Combine milk and vanilla bean in a pot and steep for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
• Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
• Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
• Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 180ºC/gas 4.
• Mix all the batter ingredients with a pinch of sea salt in a blender or food processor until totally smooth, then set aside for 20 to 30 minutes.
• Meanwhile, grease a 25cm round baking dish with the softened butter, then sprinkle over the sugar.
• Dot the cherries (stoned, if you prefer) around the base of the dish, then place in the oven for 5 minutes so the fruit can begin to soften.
• Remove the dish from the oven and pour over the batter until the cherries are just covered. Return to the oven to bake for about 30 to 35 minutes, or until puffy and golden.
• Dust the clafoutis with icing sugar and serve lukewarm.

CHEF JOHN'S CHERRY CLAFOUTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 2-quart baking dish.
• Place flour, 1/3 cup sugar, salt, and milk in mixing bowl. Whisk thoroughly to blend and break up any lumps. Whisk in eggs and vanilla until well blended. Ladle about half of the custard into the prepared baking dish.
• Bake in preheated oven until set, about 12 minutes. Remove from oven. Distribute cherries evenly on top of the set custard. Sprinkle with 1/3 cup sugar. Ladle in the rest of the custard; avoid rearranging the cherries.
• Bake until puffed and browned, about 45 minutes. Cool to just warm. Serve warm.

CHEAT'S CLAFOUTIS

Steps:

• Preheat the oven to 190C/gas 5/fan 170C. Lightly oil a shallow 1.3 litre baking dish. Gently heat the cherries and jam in a large saucepan, stirring all the time until the jam melts over the cherries. Tip them into the dish and sprinkle with the lemon zest and juice.
• Whizz the flour, eggs, milk, cinnamon and sugar in a food processor for 30 seconds until smooth. Pour over the cherries, then put the dish on a baking tray and bake for 25-30 minutes or until the custard is set and the jam is beginning to bubble through. Dust with icing sugar and serve hot.

BASIC CLAFOUTIS

Steps:

• 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
• 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
• Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

CHERRY CLAFOUTIS

Steps:

• Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.)
• Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.
• For the batter, heat the butter in a small pan until it turns a pale hazelnut colour - this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.
• In a large bowl whisk together the eggs, sugar and vanilla until creamy.
• Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.
• Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish.
• Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean.
• To finish, sprinkle with caster sugar and serve warm.

CHERRY CLAFOUTIS

Steps:

• Preheat the oven: Preheat the oven to 350°F.
• Make the batter: Whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the salt and flour until smooth. Then whisk in the milk, almond extract, and vanilla extract
• Bake: Bake at 350°F for 35 to 45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking, and if the top is getting well browned, tent it loosely with aluminum foil.
• Remove from the oven to cool: When you pull it out of the oven, it will wiggle a bit, which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
• Dust with powdered sugar: When cool, dust the clafoutis with powdered sugar. Serve.

24 EASY CHERRY DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious dessert in 30 minutes or less!

FRENCH CHERRY CLAFOUTIS

Steps:

• Wash, remove stems, and pit the cherries (2) optional.
• Heat the oven at 350 F.
• Melt half of the butter (30 g) and let it cool.
• In a bowl, beat the eggs, add salt and sugar. Mix well.
• Sift the flour and add in the eggs. Mix until the mixture is smooth.
• Add the melted butter and the milk.
• Butter a 9.5 inches baking dish well. Add all the cherries and pour the batter over them.
• On the top, evenly sprinkle tiny pieces of the other half of butter (30 g or less if you want).
• Put in the oven for 45 min. until the custard is set and lightly brown.
• As soon as the Cherry Clafoutis is out of the oven, evenly sprinkle the vanilla sugar on top.
• Serve at room temperature or cold.

EASY CHERRY AND PEACH CLAFOUTIS

Steps:

• Heat oven to 350°F. Spray 10-inch round shallow baking dish with cooking spray. Evenly distribute cherries, peaches and almonds in baking dish.
• In medium bowl, beat Bisquick mix, granulated sugar, milk, vanilla and eggs with electric mixer on medium speed 2 minutes. Pour over fruit mixture.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with powdered sugar. Serve warm.

CLASSIC CHERRY CLAFOUTIS RECIPE

Steps:

• Preheat the oven to 375°.
• Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
• In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
• Butter a 9"-10" glass tart dish.
• Place the cherries flat into the tart pan and pour the batter over top and bake at 375° for 35 to 40 minutes or until browned around the edges, lightly browned on top and firm in the center.
• Cool slightly on a rack at room temperature and garnish with powdered sugar and serve warm.

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.

CHERRY CLAFOUTIS

Steps:

• Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
• Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
• Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.

CHERRY CLAFOUTIS

Steps:

• Preheat oven to 220C/425F/Gas7.
• Combine the cherries, sugar and kirsch. Place in an ovenproof dish and put in the oven for 5 minutes until the cherries are hot. Drain the cherries, saving the juices, and cool.
• Reduce the oven to 180C/350F/Gas 4.
• For the batter, whisk the eggs and egg yolks until light and frothy, add the sugar and whisk until well blended. Add the cornflour and double cream, and then set aside to rest.
• Mix the cherries with the biscuit crumbs, sprinkle into the ovenproof dish and then pour over the batter. Bake for 30-35 minutes until golden and firm.
• Leave to cool to room temperature, dust with caster sugar and serve with crème fraîche flavoured with cherry juice or a good vanilla ice cream.
• Tip:
• Add the cherry juice to good red wine vinegar for a superb cherry vinegar.
• Biscuit crumbs absorb any excess cherry juice which stops the final dish being soggy.
• Batter can be made up to 2 hours before - just give it another good whisk before use.