Servings:six.
This rustic French dessert (a bit like a puffy oven pancake) is easy to make: Just mix up the batter, pour it over the cherries, and bake until golden-brown.
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- 3 cups small fresh sweet or sour cherries (about 1 lb.),pitted
- 1-1/2 TBS。Kirsch（樱桃白兰地）
- 1/3 cup sliced almonds
- 1-1/2 TBS。unsalted butter (1/2 Tbs. softened, 1 Tbs. cut into small pieces)
- 1 cup whole milk
- 3 oz. (2/3 cup) unbleached all-purpose flour, sifted
- 1/4 cup plus 1 to 2 Tbs. granulated sugar
- 1/4 cup heavy cream
- 3个大鸡蛋
- 1/8 tsp. pure almond extract
- 1/8 tsp. table salt
Nutritional Information
- Calories (kcal) : 300
- Fat Calories (kcal): 120
- Fat (g): 13
- Saturated Fat (g): 6
- Polyunsaturated Fat (g): 1.5
- Monounsaturated Fat (g): 4.5
- Cholesterol (mg): 130
- Sodium (mg): 105
- Carbohydrates (g): 39
- Fiber (g): 3
- Protein (g): 8
Preparation
- Position a rack in the center of the oven and heat the oven to 350°F.
In a large bowl, toss the cherries and kirsch. Set aside, tossing periodically, for 30 minutes.
同时，将杏仁撒在烤盘和吐司上，偶尔转动，直到3至4分钟的黄金。搁置。将烤箱温度提高到400°F。
Grease a shallow round 11-inch quiche or gratin dish with 1/2 Tbs. of the butter.
将牛奶，面粉，糖（可用于甜樱桃的1/4杯； 5汤匙），奶油，鸡蛋，杏仁提取物和盐在装有搅拌器附件的立式搅拌机中（或在碗中，如果使用手动搅拌器）。以中等速度混合，到达，持续5分钟。排干樱桃，将液体搅拌到面糊中。
Arrange the cherries in the dish and pour the batter over the top. Bake for 15 minutes. Sprinkle the toasted almonds and remaining 1 Tbs. sugar on top and dot the surface with pieces of the remaining 1 Tbs. butter. Bake the clafoutis until puffed and golden-brown, and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Transfer to a rack and let cool for 30 minutes. Serve warm or at room temperature, spooned onto individual serving plates.
Ingredient Spotlight
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IN THIS RECIPESweet Cherries
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IN THIS RECIPEKirsch
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IN THIS RECIPEAlmonds
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FEATUREDShishito Peppers
Reviews
Rate or Review
Reviews (8 reviews)
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Onymous| 06/18/2013This was my first ever clafoutis so I am not sure how it compares to others; however, this was very good on its own. I was a little confused by the timing on the recipe and reviews, so I just ended up baking at 350 for the whole time and it tasted fine- silky, sweet and not too done. Served with lightly whipped cream and powdered sugar.
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sk88| 07/15/2012Thanks to the other reviewers, after 15 minutes I lowered the oven to 350, then I cooked it only 30 minutes more, and it was delicious! One other tip is to use a bit less fruit than it calls for.
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