Wednesday, July 21, 2010

Berry-Cherry Clafoutis

Cherry-Blackberry Clafoutis

As a rosy-cheeked, bright-eyed college freshman I had a dream. I was going to minor in French and major in business, and then I would study abroad in Paris at least one semester so I could become fluent in the lanuage. All of this would help me tremendously when I made the big post-graduation move to Paris, where I would be a dark-sunglasses and black-heel clad businesswoman by day and elegant pastry chef by night. I don't think I have to tell you that none of that actually happened, do I? It became apparent that I ultimately had no patience for French sentence formation (even after four semesters in high school and three in college) and no aptitude for business calculus (but let me tell you that oh, how I tried, and oh, how I cried a lot, too.)

Cherry-Blackberry Clafoutis

My obsession with all things French, however, never waned. While I've been lucky enough to visit France I haven't yet made it to Paris. That's okay because there are lots of blogs that let me visit vicariously, such as Chocolate and Zucchini, where I first heard of clafoutis. (All the way back in 2006! Wow.) I was immediately smitten with this beautiful custard cake. While the French are often, um, fussy about some things their food is often quite unfussy. Rustic. Homey, I'd even say, and clafoutis is no exception. While it sounds like it may consist of three flours and two sugars and a glaze made with a liquor you can't buy outside of Europe - it's not. It's simple and summery and only slightly sweet but full of spunk, much like Parisians, or so I hear.

Cherry-Blackberry Clafoutis

Recipes for clafoutis abound on the Internet because food bloggers have embraced them in every sense of the word. There are sweet and savory versions, and there are strawberry, cherry and peach versions. I went with cherry - clafouti aux cerises - because it's classically French, but the addition of blackberries turns it into a treat fit for the summer months.

Cherry-Blackberry Clafoutis

Berry-Cherry Clafoutis
Adapted from Food Blogga
Printer-friendly version

The French traditionally leave the pits in the cherries when they bake clafoutis because the pits lend an almond flavor to the dessert. Susan recommends pitting the cherries and adding almond extract to the ingredients (since in America we prefer to keep our teeth.) I didn't have any almond extract so I left it out this time. I don't think it harmed the finished product, but by all means add it if you have it in your cupboard.

Ingredients
1 cup sweet cherries, pitted
1 cup blackberries
2 tablespoons slivered almonds
3 large eggs
2/3 cup sugar
1/2 cup sifted, all-purpose flour
1 cup whole milk
1/8 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons almond extract

Directions
1. Preheat oven to 350 degrees. Prepare a 9-inch, round baking dish with nonstick spray, then toss in cherries, blackberries and slivered almonds.
2. In a large bowl, whisk the eggs, sugar, flour and salt until well-combined.
3. Add milk and vanilla to egg mixture and whisk well. Pour wet ingredients over fruit and almonds.
4. Bake 45 to 50 minutes, or until dessert puffs and a tester inserted into the center comes out clean. Center will deflate as the dish cools on a wire rack. Serve warm or at room temperature.

* Recipe corrected to reflect milk! Thanks for noticing. That's what I get for multitasking while I write...

18 comments:

  1. Oh, snap! No you didn't just make a clafouti! I've been wanting to make one for about a year and actually bought cherries to make one this weekend! I'm making it tonight. (I have no choice we leave for vacation on Fri & I gave the kids the don't eat those cherries or I'll knock you out speel. LOL)

    I was going to use a different recipe but I'm all for giving yours a go instead. Thanks, Abby!

    Ooo-la-la! That's all the French I know. :)
    ~ingrid

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  2. Hey, Abby...what size dish? A two quart? And does it need to be deeper that a pie dish? Thanks!
    ~ingrid

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  3. Hey, Ingrid! Susan says to use a 9- or 10-inch round baking dish. I used a 9-inch, round pie dish. Hope that helps! (It will look super full and puffy, but as it cools it will fall. I baked it on top of a cookie sheet to make sure.)

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  4. I'm drooling... this looks DELICIOUS! A must try, for sure!

    xxMK
    Delightful Bitefuls

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  5. That is a thing of such beauty! From one Francophile to another, I may just have to make this with some berries and cherries I have at home ... :) They must have been waiting for just this occasion!

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  6. It says to add milk and vanilla to the egg mixture...how much milk? I'm going to try making this tonight!

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  7. Are there two versions of this. Could have sworn there are some without flour but more custardy. Though wonder why it should be called Clafouti!

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  8. Hi, Ani. I wouldn't doubt that there are several versions out there, but Clotilde and Susan both use flour in theirs so that's what I did!

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  9. Where is the taste for MiMi?

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  10. Ooooh la la is right! I too love all things French (except their men) and (don't hate me... it didn't pan out anyway!) actually did major in Business and minor in French. I just somehow missed the high-heeled clad (French) pastry chef part. Sigh... we can dream right?

    Oh, and speaking of dreamY... Paris is just that. You've got to go. I'll never tire of that city or that country, for that matter!

    Love the addition of almonds in this recipe... I've made a clafoutis before but that was a new addition! Yum!

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  11. indeed, claufoutis are rampant in food blog world! i made my first and only one a few weeks ago--sadly, it just didn't do it for my tastes. i do enjoy saying the word, though--it makes me feel sophisticated. :)

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  12. I made this last night with a few changes. I used blueberries instead of cherries because I had some freshly picked. I also included the almond extract. It was amazing! I will defintely be making it again, and soon, since it all disappeared!

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  13. Hi Abby! I'm so happy you made the clafouti. Yours looks beautiful! (And I'm sure your pearly whites do too!)

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  14. You know I think your calling is cooking and party planning. This looks incredible!!

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  15. I am so making this at the end of the year, when cherries are available here - yum! I'm about to lick the screen! :D

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  16. I was actually thinking of making one of these myself this weekend, but with peaches and blueberries! Yours looks AMAZING!!! :) And so funny that you should bring up Parisians, I have actually been to Paris, and although I love it they can be fussy there, lol. And even more funny, I just finished reading David Lebovitz's Sweet Life in Paris (and I read his blog of course) and it is hilarious, a definite must read!

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  17. I have seen this dessert in many different forms over the last few years, but have yet to make it myself. Yours looks absolutely amazing!

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  18. I've only made clafouti once and while it was very simple and it turned out well, the texture was odd to me. This is gorgeous though and it makes me want to give it a go again.

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