Madame Rachel's Cherry Clafouti (a sweetheart dessert)
Oven 400
Bake 30 minutes (shelf on lowest level s.v.p.)
9” pyrex dish
Ingridents:
One pound of pitted cherries
½ sugar and 3 teaspoon sugar
¼ cup plus 1 ½ tablespoon of Kirsch (or Cherry brandy)
8 tablespoons of salted butter (room temperature)
2 large egg yolks and one large egg (room temperature)
1 ½ teaspoon of almond extract
½ cup of flour (sifted)
¼ teaspoon of ground clove (not more than that)
Step 1. In a small bowl place pitted cherries with 3 teaspoons of sugar and 1 teaspoon of Kirsch (set aside)
Step 2. Place the remaining sugar and butter in a small bowl, mix on medium speed, cream the mixture until light and fluffy.
Beat in egg yolks and then the egg, one at a time....are you still with me mon ami ? Good, let us continue....
Scrape the sides of the bowl and reduce the speed to low, then add almond extract and remaining kirsch.
Do not panic mon ami, it will look curdled, this is normal.
Step 3. Mix then the flour and ground cloves and add this to mixture, scraping the sides of the bowl again, increase speed to medium until batter is smooth for 30 seconds, not more. Do not over mix . In the end it will look like thick rich cream, this is good.
Step 4. Place 3 quarters of cherries and juice in the bottom of baking dish. Then spread batter over fruit
and arrange remaining fruit on top.
Serve warm with raspberry sauce (a dollop of creme fraiche on top, heaven to me). If you desire this sauce , I shall gladly give it to you.
Oven 400
Bake 30 minutes (shelf on lowest level s.v.p.)
9” pyrex dish
Ingridents:
One pound of pitted cherries
½ sugar and 3 teaspoon sugar
¼ cup plus 1 ½ tablespoon of Kirsch (or Cherry brandy)
8 tablespoons of salted butter (room temperature)
2 large egg yolks and one large egg (room temperature)
1 ½ teaspoon of almond extract
½ cup of flour (sifted)
¼ teaspoon of ground clove (not more than that)
Step 1. In a small bowl place pitted cherries with 3 teaspoons of sugar and 1 teaspoon of Kirsch (set aside)
Step 2. Place the remaining sugar and butter in a small bowl, mix on medium speed, cream the mixture until light and fluffy.
Beat in egg yolks and then the egg, one at a time....are you still with me mon ami ? Good, let us continue....
Scrape the sides of the bowl and reduce the speed to low, then add almond extract and remaining kirsch.
Do not panic mon ami, it will look curdled, this is normal.
Step 3. Mix then the flour and ground cloves and add this to mixture, scraping the sides of the bowl again, increase speed to medium until batter is smooth for 30 seconds, not more. Do not over mix . In the end it will look like thick rich cream, this is good.
Step 4. Place 3 quarters of cherries and juice in the bottom of baking dish. Then spread batter over fruit
and arrange remaining fruit on top.
Serve warm with raspberry sauce (a dollop of creme fraiche on top, heaven to me). If you desire this sauce , I shall gladly give it to you.
