Cherry Clafoutis

Sweet Cherry Clafoutis

Clafoutis or Clafouti (kla-foo-tee) is a rustic French dessert made to showcase fresh cherries. Tradition says I must make one with my first bag of spring cherries! It’s something I look forward to every year.

Made with lots of eggs, sweet cherries, a little flour, a little almond meal and a trio of McCormick extracts to enhance the lightly sweetened flavor.

A touch each of lemon, almond and vanilla extracts bring out the best in the eggs and cherries, melding to form subtle notes of flavor that sing on your tongue and make people ask what did you put in this to make it taste so good?

McCormick Cherry Clafoutis

McCormick will satisfy all your spring baking needs and take you right into summer! With pure vanilla, lemon, almond, raspberry and orange extracts that taste fresh and natural, they bring out the best in not only your fruit desserts but all desserts, helping their flavors shine.

If you never tasted clafoutis before than you are truly missing out on something wonderful. When warm, clafoutis is soft and creamy like a dense pudding and when chilled, sets up like a custard. I like it best cold, for both brunch and dessert with a big dollop of fresh whipped cream.

French Cherry Clafoutis

Cherry Clafoutis

Rating: 51

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 8 servings

Cherry Clafoutis

A rustic French dessert made to showcase fresh cherries!

INGREDIENTS:

butter, for greasing pan
3/4 cup granulated sugar, plus more for pan
5 large eggs
1/2 teaspoon McCormick vanilla extract
1/2 teaspoon McCormick lemon extract
1/4 teaspoon McCormick almond extract
3/4 cup all-purpose flour, sifted (measure first)
3/4 cup plus 2 tablespoons almond flour or almond meal, sifted (measure first)
3/4 teaspoon coarse salt or 1/3 teaspoon table salt
1 cup almond or whole milk
1 cup heavy cream
2 cups sweet cherries, pitted and cut in half
coarse sugar, for sprinkling over top
confectioners’ sugar, for garnish
sweetened whipped cream, for serving

INSTRUCTIONS:

  1. Preheat the oven to 350° F. Generously butter a 10-inch round tart pan or gratin dish and dust it with granulated sugar.
  2. In the bowl of a stand mixer on low-medium speed beat the sugar, eggs, vanilla, lemon and almond extracts together 2 minutes.
  3. Add both flours and salt. Beat on low-medium speed 2 more minutes.
  4. Add the milk and cream and continue beating 3 more minutes.
  5. Pour into the prepared dish and arrange the cherries on top. Sprinkle coarse sugar over top.
  6. Bake for 35 to 40 minutes or until the clafoutis is set in the middle and lightly golden. When the pan is jiggled the center shouldn't move!
  7. You can eat this warm, at room temperature or chilled. Dust with confectioners’ sugar and serve with whipped cream.
  8. Store leftovers wrapped tightly in the refrigerator up to 2 days.

Notes:

Adapted from Food & Wine

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

http://www.cinnamonspiceandeverythingnice.com/cherry-clafoutis-my-yearly-tradition/

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This is a sponsored post for McCormick. All thoughts and opinions are my own.

Comments

  1. Joanne says

    You know I’ve been waiting for this recipe since you mentioned clafouti on twitter the other day! I was hoping you’d share. :P It won’t be my first bag of the season but a bag of cherries is definitely going to be dedicated to this!

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