Cherry or Apricot Almond Clafoutis or Clafouti

  • Serves: Makes one 9-inch deep dish pie size or 7 or 8 cup baking dish
  • Baking Temp (degrees F): 400
  • Views: 3378
  • Comments: 3


 Bing Cherry Clafoutis or Clafouti

Originally from the Limousin region, Clafoutis (also known as Clafouti), a country-French dessert is made by topping a layer of fresh fruit with batter. After baking it's served hot, sometimes with whipped cream. Some clafoutis have a cakelike topping while others are more like pudding cake, classified as a custard. Cherries are traditional, and this recipe calls for summer apricots for a variation, but will work well with almost any seasonal fruit that can go into a pie. When fresh fruit is used, this popular cake is sometimes called a Flognarde. The true Limousin Cherry Clafoutis is cooked with the stones left inside the cherries, giving much more flavor to the cake during the baking process. For our recipe, we remove the cherry pits.
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