Wednesday, July 6, 2016

Cherry Clafoutis

Cherry Calfoutis
(6 servings)


½ cup Sugar
1 lb. Sweet Cherries, pitted
3 large Fresh Eggs
1¼ cups Buttermilk
1/3 cup Almond Flour
2 tbsp. All-Purpose Flour
2 tsp. Vanilla Extract
2 tsp. Fresh Ginger, finely grated
¼ tsp. Salt
as needed Powdered Sugar for dusting


Grease a 9-inch pie pan with unsalted butter.  Sprinkle with 1 tbsp. of the sugar and arrange cherries in a single layer in the pan.  Set aside.  In a medium bowl, whisk together the eggs, buttermilk, remaining sugar. Almond flour, all-purpose flour, vanilla, ginger and salt until smooth.  Pour mixture evenly over the cherries.  Place dish in a pre-heated 375-degree oven for 50 minutes or until golden brown around the edges and set in the center.  Test with a toothpick, if it comes out clean it is done.  Cool slightly, dust with the powdered sugar and serve warm.

Note:               Try making this dish with Rainier Cherries too for a little difference.

Ideas for Future Efforts

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