Nothing says summer like fruit, and nothing makes Mr. Tyson happier than dessert. So what happens when the two (fruit and dessert) become one? You get a delectable cherry clafoutis.
This happened to be my first attempt at a cherry clafoutis. For starters, I'm not a fan of cherries. But during a visit to Pigeon Forge, TN this past weekend my mother-in-law sent us back home with a gaggle of cherries.
This delicious cherry clafoutis starts with the cherries... sweet and plump little crimson orbs bursting with juice.
There's just something beautiful about a bowlful of cherries.
Cherry clafoutis begins with clean, pitted cherries. However, there are many a clafoutis purists who believe leaving the cherry unchanged (pits intact) makes for a sweeter, more complex clafoutis. Cherry pits, when cooked, supposedly release their natural almond essence.
Begin by making a simple batter of flour, sugar, salt, eggs, milk, and vanilla. Whisk thoroughly to ensure the batter is smooth. (Even better is to prepare the batter in a food processor or blender.)
Allow the batter to rest while pitting the cherries.
Place the pitted cherries in a greased deep dish pie plate.
Pour the batter over the cherries.
Bake at 425 for 25 minutes until puffed and golden brown.
Enjoy!
Cherry Clafoutis (adapted from Joy of Baking)
1-1/2 pound fresh cherries, pitted
1/2 cup flour + 1 teaspoon
1/4 teaspoon salt
2 eggs (room temperature)
2 Tablespoons sguar
3/4 cup milk
1/2 teaspoon vanilla extract
This happened to be my first attempt at a cherry clafoutis. For starters, I'm not a fan of cherries. But during a visit to Pigeon Forge, TN this past weekend my mother-in-law sent us back home with a gaggle of cherries.
This delicious cherry clafoutis starts with the cherries... sweet and plump little crimson orbs bursting with juice.
There's just something beautiful about a bowlful of cherries.
Cherry clafoutis begins with clean, pitted cherries. However, there are many a clafoutis purists who believe leaving the cherry unchanged (pits intact) makes for a sweeter, more complex clafoutis. Cherry pits, when cooked, supposedly release their natural almond essence.
Begin by making a simple batter of flour, sugar, salt, eggs, milk, and vanilla. Whisk thoroughly to ensure the batter is smooth. (Even better is to prepare the batter in a food processor or blender.)
Allow the batter to rest while pitting the cherries.
Place the pitted cherries in a greased deep dish pie plate.
Pour the batter over the cherries.
Bake at 425 for 25 minutes until puffed and golden brown.
Enjoy!
Cherry Clafoutis (adapted from Joy of Baking)
1-1/2 pound fresh cherries, pitted
1/2 cup flour + 1 teaspoon
1/4 teaspoon salt
2 eggs (room temperature)
2 Tablespoons sguar
3/4 cup milk
1/2 teaspoon vanilla extract
