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Chocolate Cherry Clafouti 

Soft, puffy clafouti is best when served within hours of baking, but it still tastes good the next day. We make clafoutis with almost any fresh, frozen, or canned fruit--favorites are plum, peach, apple, strawberry, and blueberry. Baking times will vary a bit. Serve clafouti unadorned, dusted with powdered sugar or topped with whipped cream.

 

CHOCOLATE CHERRY CLAFOUTI

Serves 6 to 8

3 cups pitted sweet cherries, fresh, frozen, or canned in water

½ cup chocolate chips

 

Basic Clafouti Batter

4 eggs

1 cup milk

¾ cup unbleached white flour

1 teaspoon pure vanilla extract or ½ teaspoon pure almond extract

½ cup sugar

¼ teaspoon ground cinnamon

1 tablespoon butter

Low-Fat Clafouti Batter

2 eggs

2 egg whites

1 cup buttermilk

¾ cup unbleached white flour

1 teaspoon pure vanilla extract or ½ teaspoon pure almond extract

½ cup sugar

¼ teaspoon ground cinnamon

 

Preheat the oven to 350º. Lightly butter the baking pan. Arrange the cherries and chocolate chips in the bottom of the baking dish. In a blender, combine the ingredients for the basic or low-fat batter and whirl until smooth. Pour the batter over the cherries and bake for 55 to 65 minutes, until the clafouti is puffed and golden and the knife inserted in the center comes out clean.

 

Cool for at least 15 minutes before serving warm or at room temperature.

 

Variations

For Spiced Plum Clafouti, use 3 cups of sliced pitted plums with ½ teaspoon of freshly grated lemon peel, 1 to 2 tablespoons of brandy, and ¼ cup of ground nutmeg. Bake for about 50 minutes.

 

For Peach and Almond Clafouti, use 3 cups of sliced pitted peaches flavored with 1 to 2 tablespoons of amaretto and top with ¼ cup of crumbled amaretti cookies and ¼ cup of chopped almonds. Bake for about 40 minutes.

 

For Apple Clafouti, use 3 cups tart sliced baking apples flavored with ½ teaspoon ground cinnamon or cardamom and ½ teaspoon freshly grated orange or lemon peel. Bake for about 50 minutes.

 

PREPARATION TIME: 15 minutes
BAKING TIME: about 1 hour
EQUIPMENT: nonreactive 10-inch pie pan or 9-inch square baking pan
PER 6-OUNCE LOW-FAT VARIATION SERVING: 219 calories, 5.2 G G total fat, 1.8 G monosaturated fat, 2.5 G saturated fat, 67 MG cholesterol

 

Reprinted with permission of Moosewood, Inc. from Moosewood Restaurant Book of Desserts, Clarkson Potter Publishers, New York, NY, 1997.

 

 

 

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