May 25, 2012

Clafoutis with Cherries and Blueberries

Clafoutis is a rustic French dessert made from a thick flan-like batter and cherries. Traditional recipe contains pits of cherries which provide another layer of flavor, however, I personally like to remove pits to serve this dish to my child. To me, either works fine.

Today I used cherries and blueberries, but you can use other fruits such as blackberries, raspberries, apples and plums.

Clafoutis with Cherries and Blueberries 
Yield: about 8-10 servings

1 lb total of black cherries and blueberries
1/3 cup cake flour
1/4 cup ground almonds (almond flour/meal)
1/4 cup granulated sugar
1 pinch salt
3 eggs
1/2 cup heavy whipping cream
2/3 cup whole milk
1 tablespoon rum or brandy

Preheat oven to 350F.

Grease a 8-inch square baking dish with extra butter or non-stick baking spray.

To remove pits from cherries, run a small knife around a cherry, twist open, and pull out the pit with your fingers. Or use your cherry pitter if available.

In a large bowl, stir the cake flour, almond flour, sugar and salt with a whisk.

Add the eggs and stir well.

Gradually add the heavy whipping cream, milk and rum and stir well.

Transfer the batter to the prepared baking dish and evenly scatter the fruits on top.

Bake in the oven for 40 minutes or until golden on top and cooked through.

Serve warm.

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