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Cherry Clafouti


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Cherry Clafouti
Gluten-Free Baking and More, August 2006.
Name: Cherry Clafouti
Description: I first learned to make clafouti while I was a student at the Culinary Institute of America. It is one of the last recipes I remember learning. I love this dessert because it celebrates the berries. The sweet egg batter just acts to hold the berries together. Make this for dessert one night when you need something a little extra, but don’t want to spend too much time in the kitchen.
Ingredients: 1 1/4 pounds sour cherries, pitted or 1 pound frozen sour cherries, thawed and patted dry

4 large eggs

1 cup whole milk

1/2 cup granulated sugar

1/4 cup white rice flour

1/4 cup cornstarch

1/4 teaspoon salt

3 Tablespoons butter, melted

2 Tablespoon kirsch

Powdered sugar for dusting.
Directions:
  1. Preheat oven to 400°F. Butter a 2-quart baking dish. (Don’t use vegetable shortening or a cooking spray to grease the baking dish.)

  2. Place cherries in the baking dish.

  3. In a medium mixing bowl, combine eggs, milk, and granulated sugar. Blend for 1 minute.

  4. Add remaining ingredients and mix for 2 minutes.

  5. Pour batter evenly over the cherries.

  6. Bake until golden brown, about 40-45 minutes.

  7. Remove dish from oven and allow to cool on a wire rack for 5 minutes. (Don’t panic if the clafouti sinks. It probably will.)

  8. Dust generously with powdered sugar and serve warm. (Ice cream is also wonderful with clafouti.)

    Serves six
Created By: Elizabeth Barbone



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