YONKERS, N.Y. -- This time of year I’m always looking for the best way to show off stone fruits, be they cherries, plums, peaches or apricots.
Clafouti, also known as “clafoutis,” is the perfect solution. This is a very easy recipe that can be prepared ahead of time and is a wonderful summertime dessert, especially when served with a scoop of ice cream.
This dish is made in nearly every French home and the recipe is very often passed down from mother to daughter, father to son or neighbor to neighbor. Claufouti is best when served warm so prepare the recipe so that when you sit down to dinner you can pop it in the oven while you're eating, then remove it when your dinner is done.
Allow it to rest as you finish your wine, then serve warm to your guests as the ultimate seasonal dessert.
- 6 whole eggs at room temperature
- 1 cup sugar
- pinch salt
- ½ tsp. pure vanilla extract
- 1 ½ cup flour, sifted
- 4 cups milk, room temperature
- 10 tblsp butter, melted and cooled
- 1 lbs fresh cherries, halved and pitted
- powdered sugar for dusting
- Place eggs, sugar and salt in bowl of mixer and beat together till thick.
- Gently fold in sifted flour.
- Stir in milk, vanilla and melted butter.
- Refrigerate batter two hours or overnight.
- Butter and flour an 8-10 inch cake pan.
- Stir cold batter to bring it together and pour batter into prepared cake pan.
- Sprinkle halved cherries into batter distributing evenly.
- Bake batter in center of oven at 425 degrees for 15 minutes.
- Reduce oven temperature to 350 degrees and continue baking 30 – 40 minutes till batter is firm and set and edges have pulled away from sides of pan.
- Remove from oven and allow to slightly cool
Dust top of Clafouti with powdered sugar and slice into portions. Serve warm with ice cream.
FYI: The cherries can be substituted with most any stone fruit, i.e. apricots, plums, peaches or dried fruits.
This column is a continuing series by Chef Peter X. Kelly of Xaviars Restaurant Group which runs every Thursda y.
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