Fresh Cherry Clafouti Recipes

Steps:

• Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
• Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
• Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.

Steps:

• Preheat the oven to 375 degrees F. Butter a 12-inch round baking dish or pie plate.
• Combine the egg yolks and 1/3 cup of the granulated sugar in a large bowl. Using a handheld mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 8 minutes. Add the heavy cream, flour and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
• Put the prepared baking dish on a baking sheet and slide into the oven to preheat for 4 to 5 minutes.
• Meanwhile, whisk together the egg whites and salt in a small bowl for about 30 seconds. Add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes.
• Combine the cherries, lemon zest and remaining 1/3 cup granulated sugar in a medium bowl and stir until the cherries are thoroughly coated. If using frozen cherries, mix in 1 tablespoon of flour.
• Remove the baking sheet from the oven, pour the cherry mixture into the baking dish and top with the batter. Bake until set in the middle, 30 to 35 minutes. Serve warm with confectioners' sugar and a small dollop of whipped cream.

Steps:

• Preheat an oven to 400 degrees F or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
• Butter the bottom and sides of a 5-quart Dutch oven. If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven.
• In a mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla and flour and whisk to combine. Pour the batter over the cherries.
• Oven baking: Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.
• Outdoor coals: Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2-inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle.
• Allow to cool for 30 minutes before removing from the Dutch oven, slicing and serving.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch tart pan, or a similar sized baking dish.
• Spread out the cherries in the bottom of the prepared pan, and set aside. In a small bowl, whisk together the flour, salt and sugar. In a medium bowl, whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the batter, and pour it over the cherries.
• Bake for 45 minutes in the preheated oven, or until puffed and browned. Let cool until the top sinks in slightly. Dust with confectioners' sugar before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 2-quart baking dish.
• Place flour, 1/3 cup sugar, salt, and milk in mixing bowl. Whisk thoroughly to blend and break up any lumps. Whisk in eggs and vanilla until well blended. Ladle about half of the custard into the prepared baking dish.
• Bake in preheated oven until set, about 12 minutes. Remove from oven. Distribute cherries evenly on top of the set custard. Sprinkle with 1/3 cup sugar. Ladle in the rest of the custard; avoid rearranging the cherries.
• Bake until puffed and browned, about 45 minutes. Cool to just warm. Serve warm.

Steps:

• Preheat oven to 375°. Grease a 9" pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.
• Arrange cherries in a single layer on bottom of pan. Set aside.
• In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and 1/4 teaspoon salt until smooth. Pour evenly over fruit.
• Bake about 50 minutes, until golden brown around edges and set in center. Test by inserting a toothpick in center-if it comes out clean, the clafoutis is ready.
• Allow to cool slightly, then dust with powdered sugar and serve.

Steps:

• Pre-heat oven to 400°F.
• Coat 10-inch Clafouti Dish with food spray.
• Place cherries in a bowl with 3-tablespoons Brandy, lemon zest and toss cherries. Cover with plastic and chill for 1 hour. Drain cherries reserving excess cherry juice.
• Use a mixer with a paddle, combine eggs, butter, brown sugar and remaining brandy. Beat until smooth; about 2-3 minutes.
• Add heavy cream, 2 tablespoons cherry juice, vanilla extract and beat until batter is smooth. Remove paddle from mixer and fold in flour by hand, stir until batter is smooth.
• Place cherries into Clafouti Dish and cover with batter.
• Place dish on a sheet pan, reduce oven to 375 F and bake for 10- minutes. Remove from oven and pour remaining cherry juice over Clafouti.
• Reduce oven to 350 F and bake for about 35-minutes.
• Insert a knife into center to insure Clafouti is baked. Cool for 20-minutes before serving.
• Garnish Cherry Clafouti with confectioners' sugar and warm Fresh Cherry Sauce.

Steps:

• Using electric mixer, beat 2 tablespoons sugar, mascarpone, 1/4 cup whipping cream, and 1 tablespoon kirsch in medium bowl until peaks form. Cover and chill topping until ready to use.
• Preheat oven to 375°F. Generously butter 10-inch glass pie dish; sprinkle with 1 tablespoon sugar to coat. Arrange cherries in single layer in dish. Place eggs and 3/4 cup sugar in large bowl. Scrape in seeds from vanilla bean; discard bean. Whisk until blended and frothy. Whisk in 3/4 cup sour cream, milk, remaining 1/4 cup cream, and 1 tablespoon kirsch. Sift flour over and whisk to blend. Pour batter over cherries. Sprinkle with remaining 1 tablespoon sugar. Bake clafouti until puffed, golden brown, and set in center, about 35 minutes. Serve directly from dish either warm or at room temperature with mascarpone topping.

Steps:

• Preheat oven to 375°F.
• Lightly butter the base and sides of a shallow ovenproof dish.
• Stone the cherries and place in the dish.
• Sift the flour and salt into a bowl.
• Add the eggs, egg yolks, sugar and a little of the milk and whish to a smooth batter.
• Gradually whisk in the rest of the milk and butter (add 3 tblsp kirsch to batter now if desired), then strain (with a tight mesh strainer) the batter over the cherries.
• Bake for 40-50 minutes until golden and just set.
• Serve warm, dusted with sugar, if you like.

Steps:

• Preheat the oven to 350 degrees.
• Evenly coat a glass or porcelain 10-inch pie pan with one tablespoon of butter. Melt the remaining butter in a saucepan and reserve.
• In a medium-sized bowl, beat the eggs with the sugar until the mixture is thickened and a light lemon color. Add the butter, flour and vanilla and beat until thoroughly blended. Set aside for 15 minutes.
• Place the cherries over the bottom of the buttered pan. Pour the batter evenly over the cherries and bake for 40 minutes or until golden and puffy. Serve warm with the lightly whipped cream.

Steps:

• Butter a 10" deep-dish pie pan and set aside.
• Beat eggs and sugar until frothy, about 2 minutes.
• Add milk and vanilla and beat until smooth.
• Stir in flour and salt.
• Place cherries in bottom of pie pan and pour batter over cherries.
• Place pie pan on baking sheet and bake at 375 for 10 minutes.
• Reduce oven temperature to 350 and bake until top has puffed (it will sink on cooling) and toothpick inserted in center comes out clean, about 35 minutes.
• Cool for about 20 minutes before serving.