Monday, July 12, 2010

Cherry Clafoutis

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I've tried a few new recipes over the last couple days. My favorite is this cherry clafoutis from the Food TV Magazine I snagged when I was visiting with my parents last week.  If you've never tried one, a clafoutis is a French dessert made with fresh fruit and a pancake like batter.  I was inspired to make a dessert with fresh cherries after seeing the gorgeous pie made by Trina at A Country Farmhouse (one of my favorite blogs - love her home, her writing & her photography).  Anyway, I was looking for a speedier dessert.  Truth be told, I really wanted to use a cherry pitter, and making a yummy dessert is a good excuse.  This one is so good I couldn't resist eating a slice half the cake before dinner.  Which is a good thing because dinner was a new recipe and it was not so good, as in throw it in the garbage and grab the kids and go out to eat instead. 


Ingredients
2 tablespoons unsalted butter, thinly sliced, plus more for the dish
1 pound (2 cups) fresh cherries, pitted (or one 10 oz bag frozen cherries, thawed and patted dry)
3 large eggs
11/4 cup half and half
1/2 cup 4% cottage cheese
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup all purpose flour
Confectioners' sugar for dusting


Directions
1. Preheat oven to 375.  Butter an 11 (1 used 12) inch round baking dish and spread cherries evenly over the bottom.
2. Wisk eggs, half and half, cottage cheese, 1/2 cup granulated sugar and the flour in a bowl until combined.  Pour the batter over the cherries, sprinkle with remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
3.  Bake until puffed and golden around the edges, about 40 minutes.  Cool slightly, then dust with confectioners sugar.

Enjoy!  It tastes very similar to Ina's Pear Clafoutis Recipe that I've made several times before.

2 comments :

  1. this looks amazing.. and i LOVE ina... so i will give this one a try... and i just posted about cherries today... so yummie... xx pam

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  2. LOOKS SO GOOD!!!
    We still have cherries being harvested here so I'll have to try this recipe next!
    xoTrina

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