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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (219g) Recipe makes 4 servings |
||
| Calories 246 | ||
| Calories from Fat 77 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 210mg | 70% | |
| Sodium 111mg | 4% | |
| Potassium 357mg | 10% | |
| Total Carbohydrate 34.6g | 11% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 27.0g | ||
| Protein 9.3g | 18% | |
Cherry-Almond Clafouti
By: TOOLBELT DIVA
May 9, 2003
Clafouti is a French dessert, half pudding and half cake; very easy to prepare. Fresh cherries are the classic filling; however, if these are not available, use canned tart cherries, (not pie filling), figs, prunes, or halved dried apricots. Nut Warning - Almonds and Almond extract. Eliminate these ingredients from the recipe if your have an intolerance to nuts.
SERVES 4
Ingredients
- 12 ounces large fresh pitted cherries or frozen cherries, thawed and drained
- 1/4 cup sugar
- 3 tablespoons sliced almonds
- 3 tablespoons all-purpose flour
- 1 pinch salt
- 3 large eggs, plus
- 1 egg yolk
- 3/4 cup whole milk
- 1/4 teaspoon almond extract
- 4 teaspoons cognac (optional) or brandy (optional)
- confectioners' sugar, for sprinkling
- 2 tablespoons roasted sliced almonds, for garnish (optional)
Directions
1
Preheat over to 375°F.2
Butter four 1-cup capacity ramekins, or custard cups.3
In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract.4
Process about 30 seconds,or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally.5
Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown.6
Let cool until warm (they will sink slightly).7
Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired.8
Serve warm.9
NOTE: To make one large dish of clafouti instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes.10
Serve by spooning clafouti into individual dessert dishes.
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Browse similar recipes by category
- Course > Desserts
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Pitted > Cherries
- Cuisine > European > Western > French
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Dinner Party
- Occasion > Brunch
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: Lantana
On Aug 10, 2008
Light and delicious, as promised! Served with a cream sauce. Delicious way to use that big bag of cherries I bought this week! Thanks, Toolbelt Diva!
From: catercow
On Nov 10, 2007
I must admit I had my doubts when I poured the watery batter over the cherries....but 45 minutes later it came out perfectly. Soooo delicious, a great addition to our French Day. Thanks so much!!
From: Kasha
On Mar 21, 2005
I chose this particular recipe out of the group because I wanted to try something different than my clafoutis that I always make, and because it was Toolie's recipe. Super easy, and pretty, you'll love it! I made this in a round glass pie plate, which was fine for the quantity of batter. Be sure to grease the plate. I also used tiny little green plums called mirabelles in French maybe 'greengage' plums in English. Nice with the almonds. And, my only real change to the recipe was to make it with soy milk, as I knew I could get it past DH in the form of this clafoutis without him questioning it. I didn't use the booze, as it was meant for his breakfasts this week and not for dessert. Will certainly make again, and it will go into the breakfast rotation with different fruits. I think it would be very nice with apricots and almond.
From: Annz Recipez
On Jul 30, 2009
My son (who takes French) says I pronounce clafouti wrong. Oh well-- it tastes wonderful and it's healthy too! I like to eat it for breakfast. I used 2% milk instead of whole and left out the cognac/brandy cuz I didn't have any on hand. I baked it in a casserole dish and it turned out very yummy, and pretty too! Thank you.
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