CHERRY ALMOND CLAFOUTI
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h23m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Butter a 9 1/2-inch pie dish and evenly sprinkle with the 2 tablespoons sugar.
- Put the cherries in the prepared pie dish, spreading out evenly.
- Add the eggs, almond extract, pinch salt, remaining 1/3 cup sugar and the almond milk to a medium bowl and whisk until combined. Sift the flour into the egg mixture and whisk until smooth. Pour the egg mixture over the cherries. Carefully place the pie dish into the oven and bake until set and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool to room temperature, if you can wait that long! Then lightly dust with confectioners' sugar and scatter the blanched almonds, if desired, and serve.
PEACH CLAFOUTI
The egg-rich batter to this French-inspired dessert becomes custard-like when baked, while the peaches become soft and bursting with sweetness once exposed to the heat of the oven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together eggs and flour until combined. Add sour cream, milk, granulated sugar, vanilla, and salt and whisk to combine. Pour mixture into four 2-cup baking dishes or a 3-quart baking dish. Scatter peaches in a single layer in batter. Bake until custard is browned at edges and center is set, 30 minutes. Let cool slightly. Serve warm, dusted with confectioners' sugar.
Nutrition Facts : Calories 447 g, Fat 18 g, Fiber 2 g, Protein 14 g
ALMOND PEACH CLAFOUTI
This French pudding is equally nice served at brunch or as dessert on your dinner table. However, it is imperative that you serve this warm. Adapted from Good Food Magazine, August 1987.
Provided by JackieOhNo
Categories Dessert
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1/4 cup granulated sugar and the liqueur in mixing bowl.
- Add peaches and toss to coat. Let stand at room temperature 30 minutes.
- Heat oven to 350 degrees.
- Generously butter 9" round baking dish or glass pie plate.
- Toast almonds on baking sheet until light brown, 7-10 minutes. I.
- ncrease oven heat to 375 degrees.
- Process eggs, egg yolk, and remaining 1/2 cup granulated sugar in food processor fitted with steel blade until blended.
- With machine running, add butter and flour through feed tube; process 30 seconds.
- Add milk, almond extract, 3 peach slices, and all the liquid from peaches; process until smooth, about 30 seconds longer.
- Pour enough batter into prepared dish to measure 1/4" deep.
- Bake just until set, 5-7 minutes.
- Arrange peaches over baked batter and sprinkle with almonds.
- Cover with remaining batter.
- Bake until puffed and top is browned, 35-45 minutes.
- Let cool slightly on wire rack.
- Sift confectioner's sugar over top and serve warm, topping each serving with a dollop of whipped cream.
Nutrition Facts : Calories 425.2, Fat 21.6, SaturatedFat 11.6, Cholesterol 151.8, Sodium 47.2, Carbohydrate 52.4, Fiber 2.1, Sugar 33, Protein 7.7
FRESH PEACH CLAFOUTI
I would make this dessert, but I can't even pronounce it! Any type of fruit should work in place of the peaches.
Provided by SJG3483
Categories Pie
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 and grease a 9-inch pie plate.
- Arrange the peaches in a single layer.
- Combine all other ingredients and mix well.
- Pour mixture over peaches.
- Bake until puffed and golden, about 30 minutes.
- Sprinkle with confectioners sugar if desired.
- Cut into wedges.
- Serve with ice cream or frozen yogurt.
Nutrition Facts : Calories 69.9, Fat 1.4, SaturatedFat 0.7, Cholesterol 29.3, Sodium 40.6, Carbohydrate 12.9, Fiber 0.9, Sugar 9.6, Protein 2
PEAR CLAFOUTI
Steps:
- Preheat the oven to 375 degrees F.
- Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
- Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
- Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.
APPLE CLAFOUTI
Provided by Michael Chiarello : Food Network
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples.
- Cook the apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often, until slightly softened, about 2 minutes. Remove the vanilla bean pod and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly. Spread the fruit evenly in the skillet.
- Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes.
- Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche.
- Michael's Notes: If you plan to serve individual clafoutis from mini pans, heat the pans in the oven until quite hot, about 5 minutes, then divide the cooked fruit among the pans, top with the batter, and bake. Cooking time will vary depending on the size of the pans.
- To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute 1 teaspoon grated lemon zest for the cinnamon and Grand Marnier for the grappa.
PEACH CLAFOUTI
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Grease 6 ceramic ramekins. In a large bowl mix together the peaches, cranberries, chopped mint, sugar, and cracked black pepper. Divide between the ramekins.
- In another bowl, add the eggs, milk, flour, and vanilla seeds and mix well. Ladle over the fruit mixture.
- Line a large oven-proof casserole dish with newspaper or kitchen towels, 3 to 4 layers thick. Arrange the ramekins on top of the paper. Add enough water to reach half way up the sides of the ramekins. Put in the oven and bake until golden brown and a knife inserted in the center comes out clean, about 20 to 25 minutes. Remove from the oven and allow to cool for about 1 hour. Dust with confectioners' sugar before serving.
ALMOND, PEAR AND CHERRY POCKET PIES
Provided by Anne Thornton, Host of Dessert First
Time 2h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line baking sheets with parchment.
- Lightly flour your work surface. Unfold 1 puff pastry sheet at a time and roll each into a 10 by 15-inch rectangle. Using a ruler, cut each into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles. Transfer the 20 rectangles on to the baking sheet and chill in the fridge until cold.
- Peel, halve and core the pears, and then cut them into 1/4-inch thick slices. Toss them with the almonds, cherries, sugar, cornstarch, salt, lemon juice and almond extract.
- Remove the rectangles from the fridge, place 5 of them on a new baking sheet and evenly spoon half the fruit mixture onto them, leaving a little bit of a border all around. Beat the egg and lightly brush the borders. Lay 5 more rectangles of dough over the filling. Use a fork to press them gently sealed. Repeat with the remaining dough and filling. Refrigerate for 20 minutes.
- Brush the tops with the beaten egg. Cut 3 vents, about 1/2-inch long, in the top of each pie. Sprinkle with sugar. Bake, rotating once, until the crust is golden and you see the juices bubbling, 25 to 30 minutes. Cool the pies on a cooling rack at least 20 minutes before serving.
PEACH CLAFOUTI
I noticed that there were no clafoutis posted using peaches, so I am remedying that! This one is from Bakefest 2004 and is very easy to prepare, since it uses canned fruit. Just make sure you drain the fruit really well.
Provided by Irmgard
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Drain the peaches well.
- Toss with the cranberries, brandy, lemon juice and cinnamon.
- Arrange in a 10" casserole or deep-dish pie plate, mounding the fruit slightly in the centre of the dish.
- Whisk the eggs with the evaporated milk and melted butter.
- Blend the flour with the sugar, baking powder and salt.
- Gradually add the egg mixture to the dry ingredients, whisking until smooth.
- Pour the batter over the peach mixture.
- Bake for 35 to 40 minutes or until the centre is set and the top is golden.
- Sprinkle with icing sugar if desired.
- Serve warm.
CHERRY AND ALMOND CLAFOUTI ( BAKED CUSTARD )
A classic French custard/pudding dish with the addition of almond meal in place of regular flour. A gluten free clafouti. Alternate fruits can be used in place of the cherries such as lightly stewed or steamed rhubarb, apple, pear or peach. Ensure you use a gluten free icing sugar if a gluten free diet is being followed.
Provided by Jubes
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C.
- Grease a 20cm round pie dish with butter or margarine.
- Spread the fruit in the dish.
- In a mixing bowl combine the almond meal and the sugar.
- Separately, whisk together the milk and the eggs.
- Slowly add the eggs and milk to the almond meal and sugar. Mixing until fully combined.
- Pour the almond custard mixture over the cherries. Bake for approx 30 minutes or until the clafouti is just set.
- Dust with icing sugar (use pure icing sugar if following a gluten free diet).
- Serve with cream or ice-cream if desired.
- The clafouti can also be made in ramekin dishes for individual serves. Just watch the cooking time as you will need less time.
Nutrition Facts : Calories 174.2, Fat 5.4, SaturatedFat 1.4, Cholesterol 66.3, Sodium 38.9, Carbohydrate 28.4, Fiber 2, Sugar 23.8, Protein 4.9
ALMOND PEAR CLAFOUTI
Make and share this Almond Pear Clafouti recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 10 inch deep dish pie pan (1 quart capacity).
- In a bowl, toss the pears with the lemon juice.
- Spread pears evenly in pie pan.
- In a blender, grind 1/2 cup of the almonds until finely ground.
- Add milk, 6 tablespoons butter, eggs, vanilla, and almond extract.
- Blend mixture until smooth.
- In a bowl, mix together flour, 1/2 cup sugar, and a pinch of salt.
- Stir in the milk mixture, until the batter is well combined.
- Pour the batter over the pears.
- Drizzle the remaining 2 tablespoons of butter over the batter.
- Sprinkle with the remaining 2 tablespoons of sugar and 1/3 cup of almonds.
- Bake at 400 degrees for 40 minutes or until golden brown.
- Let cool on a rack for 15 minutes.
- Serve warm.
Nutrition Facts : Calories 375.5, Fat 21.3, SaturatedFat 8.9, Cholesterol 113, Sodium 211.9, Carbohydrate 41.5, Fiber 4.3, Sugar 24.8, Protein 7.7
STONE FRUIT CLAFOUTIS
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.
Provided by Anna Stockwell
Categories Custard Butter Egg Milk/Cream Lemon Vanilla Cherry Apricot Dessert Soy Free Peanut Free Summer Bake Entertaining Quick & Easy
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Place butter in a 2-3-qt. shallow baking dish or medium (10") ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4-6 minutes.
- Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes. Add flour and blend just until combined.
- Pour batter into hot baking dish. Arrange fruit evenly over. Sprinkle with remaining 2 Tbsp. granulated sugar. Bake clafoutis until top is puffed and lightly golden brown, 25-35 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm.
ALMOND PEAR CLAFOUTI
Steps:
- Preheat the oven to 400°F. and butter a 10-by 2-inch round (1-quart capacity) baking dish. In the dish toss the pears gently with the lemon juice and spread them evenly in the dish.
- In a blender grind fine 1/2 cup of the almonds, add the milk, 6 tablespoons of the butter, the eggs, the vanilla, and the almond extract, and blend the mixture until it is smooth. In a bowl whisk together the flour, 1/2 cup of the sugar, and a pinch of salt and stir in the milk mixture, stirring until the batter is combined well. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons butter, and sprinkle it with the remaining 2 tablespoons sugar and remaining 1/4 cup almonds. Bake the clafouti in the middle of the oven for 40 minutes, or until it is golden brown, and let it cool on a rack for 15 minutes. Serve the clafouti warm.
FRUIT & ALMOND CLAFOUTIS
This gorgeous French pudding is full of melt-in-the-mouth goodness
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
- Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.
Nutrition Facts : Calories 393 calories, Fat 29 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.55 milligram of sodium
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