Cherry Clafoutis
With the ongoing garbage strikes and the temperatures soaring humid and an intensely cloudy gloomy weather with no glimpse of sunshine from the past few days added the forecast doesn’t seem to give any good news for the coming days either, there aren’t many things going right for Torontonians. So, to cheer myself and my family, I decided to bake a dessert. The warm fruity aroma that fills the house surely comforts every solace seeking soul.
Cherries
June and July being the cherry season in Toronto, cherries are seen in every store and market, being sold in huge quantities at reasonable rates, which I didnt mind to think a lot about before I picked up a kilo during the last week.
Halved Cherry
This easy french dessert/pudding is what I did with the remaining cherries after gorging upon them in various ways.
Cherry Clafoutis
8 servings
Ingredients:
Ripe red cherries – 1 pound, pitted and halved
All-Purpose flour/Maida – 125 grams
Eggs – 4, large, at room temperature
Vanilla powder – 2 tsp
Almond extract – 1/2 tsp
Finely powdered raw Almonds – 1/2 cup
Milk – 1 1/2 cup
Sugar – 1 cup
Cherry Clafoutis
Method:
1. Preheat the oven to 400 F.
2. Grease a baking dish with about 2 litre capacity generously with ghee or melted butter. Mix the cherries with 2 tbsp sugar and spread in a layer in the dish.
3. In a blender, mix all the remaining ingredients and blend for a minute, until smooth. Pour this mixture into the dish with cherries and bake for 35-40 minutes or until the edges are golden brown and a toothpick inserted into the middle comes out clean.
4. Let cool for 15-20 minutes and serve warm.
Tip: To pit the cherries, you can buy yourselves a good quality cherry pitter from the market, you improvise using a chopstick. Just push the pit out of the cherry with a chopstick.
Luv,
Mona
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
July 24th, 2009 at 4:23 pm
Hi Mona!
Your recipe sounds delicious! Do you serve it with whipped cream or powdered sugar over it? I know it adds calories- but what do you think? Or even some ice-cream over the warm desert?
Vasantha, Pistachio ice cream would be a lovely accompaniment to it. ~Mona
July 24th, 2009 at 5:15 pm
salam,
thanks for visiting my blog…u have an awesome array of recipes showcased here…keep blogging
July 24th, 2009 at 5:31 pm
hey mona
new recipe looks good. i know in summer its good to enjoy fresh fruits.
i recently made icecream cake and used cherries and vow it was yummy. i made the recipe on my own and was surprised it turned good. i was planning to email u recipe.
i have send pics of icecream cake too.
bye
rizruby
July 24th, 2009 at 9:01 pm
Scrumptious bake of the season,love the juicy cherries.Hope the garbage strike ends soon 😀
July 24th, 2009 at 11:08 pm
As good as it looks… pitting it must have been a pain, no?
Anuvidya, the cherries were very ripe, so I just halved them and removed the seeds with my fingers. ~Mona
July 24th, 2009 at 11:25 pm
Would give anything to have a slice of this right now!!
July 25th, 2009 at 12:13 am
Mona, this looks really good. You have a great collection of recipes.
July 25th, 2009 at 5:03 pm
Yummy!
Is Clafouti some Urdu term?
Congratulations on being mentioned in the newspaper article. Well deserved. May I ask which newspaper?
It was sad to see that the selective unprofessional attitude of the article writer or may be the typist, has got zaiqa.net wrong (zaika.net). I am sure they will never get an English name wrong or never forget H in Hritik.
I remember when I applied for my passport, they changed Muhammad to Mohammed. I lose temper whenever I copy it to the immigration forms since it has stuck with me now.
Urdudaan, Clafouti is not an Urdu word, it is most probably a French word.
My blog was mentioned in the Calcutta daily – The Telegraph. I wish they hadnt made the mistake, but I am proud of the mention alhamdulillah and thankful to them. ~Mona
July 25th, 2009 at 9:41 pm
Assalamu-alaikum Mona, Congratulations on being mentioned in a paper! How exciting!
I also wanted to let you know I finally opened my food blog to the public again if you want to take a look.
Wa-AlaiKum-AsSalaam Nabeela, I am so glad to hear that, Welcome back! ~Mona
July 26th, 2009 at 7:07 am
Assalamu alaikum mona, The dessert looks soo yummy and perfect. Thanks for sharing this yummy recipe dear 🙂
July 26th, 2009 at 11:42 am
Wow looks soo good, perfect for summer time when cherries are in abundance!
July 26th, 2009 at 2:35 pm
Looks gorgeous Mona I could take a spoon and dig right in now.
July 27th, 2009 at 5:44 am
Hello.. You mentioned preheating the oven till 400 degrees F. How many degrees Centigrade should I preheat the microwave ? And many minutes should I keep it.
Marie, I did not prepare the dessert in the microwave. So, I am not sure how to prepare it in the microwave oven. ~Mona
July 27th, 2009 at 3:03 pm
Yay…the strike is over! All I’m seeing are cherry clafoutis about and yours is a stand-out. Time for me to make one too!