{"id":4614,"date":"2022-06-01T06:19:14","date_gmt":"2022-06-01T06:19:14","guid":{"rendered":"https:\/\/blog.macrinabakery.com\/blog\/?p=4614"},"modified":"2022-06-01T06:38:53","modified_gmt":"2022-06-01T06:38:53","slug":"cherry-clafoutis","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/cherry-clafoutis\/","title":{"rendered":"Cherry Clafoutis"},"content":{"rendered":"

\"\"<\/a>Cherries are the traditional fruit for this delicate French dessert, but any seasonal fruit will do. Use fresh pitted sweet cherries or I.Q.F. (individually quick frozen) cherries. The puffed, golden-brown custard that forms the tart\u2019s base is almond-scented and lightly sweet. The cherries punctuate each bite with their bright flavor. The preparation is simple enough to make while your dinner is cooking. Put it in the oven as you sit to eat, and in an hour, you\u2019ll have an elegant dessert that is best served still warm from the oven.
\n<\/span><\/p>\n

Printable pdf of this recipe here<\/a>.<\/p>\n

\"Ingredients\"
\nMakes one 9-inch tart<\/strong>
\n1 Tbsp unsalted butter, melted
\n3 cups sweet cherries, pitted (Bing, Rainier or thawed I.Q.F.)
\n1 cup granulated sugar, divided
\n2 Tbsp pure vanilla extract, divided
\n1 tsp almond extract, divided
\n1\u00bd cups whole milk
\n3 eggs
\n\u00bc tsp salt
\n\u00bd cup unbleached all-purpose flour
\n2 Tbsp almonds, coarsely chopped
\n2 Tbsp powdered sugar
\n1 cup heavy cream
\n1 Tbsp amaretto<\/p>\n

\"Directions\"
\nPreheat oven to 350\u00b0F. Brush the base and sides of a 9-inch baking dish with the melted butter.<\/p>\n

In a medium bowl, add the cherries, \u00bc cup sugar, 1 Tbsp vanilla and \u00bd tsp almond extract. Marinate for 30 minutes.<\/p>\n

In a blender or the bowl of a food processor, place \u00bd cup sugar, the remaining 1 Tbsp vanilla and \u00bd tsp almond extract, milk, eggs, salt and flour. Blend for 1 to 2 minutes to combine well.<\/p>\n

Preheat the buttered baking dish for 5 minutes in the oven. Pour a quarter of the custard into the dish and return to the oven for 2 minutes. Then add the marinated cherries, scattering them evenly over the base. Top with the remaining custard. Sprinkle the chopped almonds around the perimeter.<\/p>\n

Bake for 40 to 45 minutes or until the custard puffs and is golden brown. The custard should be firm to the touch.<\/p>\n

Let cool for 15 minutes. Top with powdered sugar.<\/p>\n

In a separate bowl (or the bowl of a stand mixer), use a whisk to whip the heavy cream and remaining 1\/4 cup sugar and amaretto to soft peaks.<\/p>\n

This clafoutis is best enjoyed while still warm from the oven, preferably in the garden after an early summer dinner. Enjoy!<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Cherries are the traditional fruit for this delicate French dessert, but any seasonal fruit will do. Use fresh pitted sweet cherries or I.Q.F. (individually quick frozen) cherries. The puffed, golden-brown custard that forms the tart\u2019s base is almond-scented and lightly … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[160,1],"tags":[],"class_list":["post-4614","post","type-post","status-publish","format-standard","hentry","category-recipes","category-uncategorized"],"yoast_head":"\nCherry Clafoutis - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/40.64.82.136\/blog\/cherry-clafoutis\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cherry Clafoutis - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"Cherries are the traditional fruit for this delicate French dessert, but any seasonal fruit will do. 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