I'm all for it but spitting out cherry seeds at the table especially when you have guests over, might not be a pleasant experience. Oma, my Grandma (lives close to Limoges, France) makes her Clafoutis with un-pitted cherries since the pits release an almond flavour into the dish while baking and they also prevent the cherry juice coming into the batter. Some of my favourites are apricots, blueberries, plums and nectarines. The " Cherry Clafoutis" is the most popular recipe but this tart can be made with any fruit. WHAT IS CLAFOUTISĪ French treat known to be created in the Limousin region, a place I have spent many summers with the French side of my family.Ĭlafoutis means "to fill" and refers to the the pouring of the batter over the fruit you are making the Clafoutis with. My favourite way to eat cherries is simply baked in a batter like my grandma makes it - the classic French way!Ĭlafoutis is one of the easiest desserts you can make, especially when you find yourself with extra cherries or berries on hand. This summer, we had an abundance of fresh cherries, Ruby red in colour! They come on the market for 100 days and can be eaten in many ways. This simple cherry clafoutis tart has textures similar to a flan on the inside and its golden brown crust reminds you of a baked soufflé from the outside. If you are one for Easy and quick desserts, then this recipe is for you! A baked Clafoutis recipe made with fresh cherries, best eaten warm with ice cream or creme fraiche.
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