Wednesday, June 23, 2010

Rosie Makes Cherry Almond Clafoutis.

Rosie was a baking fool on Saturday. Proof that I should be supervised at all times. Remember I had the cherries from the Teeter. They're going into my Cheery Cherry Almond Clafoutis. What is a clafoutis, you ask? A clafoutis is a traditional French dessert from the Limousin region. It is made by covering a layer of fruit in a dish with batter and then baking. Black cherries are the traditional fruit of choice, but other fruits may be used. Basically, clafoutis is a fancy name for cobbler.
And here's my clafoutis. Anyone know what the green thingies are?
Cherry Almond Clafoutis 3 cups cherries 1/2 cup sliced almonds, toasted 3 whole eggs 2 yolks 2/3 cup flour 3/4 cup sugar 1/4 cup brown sugar pinch salt 1/4 milk 3/4 cup heavy cream handful of mint leaves 1 TB vanilla extract 2 tsp amaretto Bring milk and cream to boil. Remove from heat. Add mint leaves and let steep at least ten minutes. Butter and flour a 7 1/2 x 12 baking dish. Toss in the cherries and almonds. Whisk, flour, and salt until smooth. Stir in vanilla and amaretto. If you don't have amaretto, almond extract would work. Add in milk/cream mixture. (If I need to tell you to discard the mint leaves, then perhaps you shouldn't be in the kitchen around sharp objects and flames. Just sayin'.) Pour into baking dish. Bake in a 350 degree oven for about 30 - 35 minutes.
Mint infusing.
Add pitted cherries to prepared dish.
Toasted almonds next.
Whisk three whole eggs and two yolks.
Whisk in 3/4 cup sugar ...
... and 1/4 cup brown sugar.
Add in 2/3 cup flour, whisking until smooth.
Add 1 TB vanilla extract.
Two teaspoons of amaretto.
Whisk milk/cream mixture into eggs.
Pour batter over top of cherries and almonds.
Bake in a 350 degree oven for about 35 minutes. Let cool.
While the clafoutis was baking, I dipped mint leaves in beaten egg white, then dredged through sugar, shaking off excess.
Let dry.
Then decorate with candied mint leaves.
I loved the combination of the cherries and the toasted almonds.
The subtle nuance of the mint gave a new dimension of flavor to the cake. Rosie likey.


Anonymous said...

I cannot decide which one looks better...going to try and make them both. Thanks for 2 great recipes!!

Rosie Hawthorne said...

Thanks,Anony. Let me know how you like them.