Thursday, June 19, 2008
I have always wanted to make a Clafouti and I had some wonderful fresh Cherries, so I took the plunge! It is actually quite easy to make and tastes a bit like a German Pancake with Cherries, the best part is that it is not a really sweet dessert. My husband loved it, which is what it is all about for me!
1 tablespoon butter
1 1/4 cups buttermilk
3/4 cup sugar
2 tablespoons Amaretto liqueur ** I purchased a mini and used it all**
1 teaspoon vanilla
1/8 teaspoon salt
3/4 cups flour
3 cups fresh cherries, pitted
*Heavy cream also works well in this clafouti.
**Substitute 2 teaspoons almond extract if the Amaretto is unavailable.
Preheat the oven to 425 °
Butter a nine-inch skillet and set it in the oven while you prepare the batter. (I used a cast iron pan)
Combine the buttermilk, eggs, sugar, Amaretto, vanilla, and salt into a blender and process until well mixed.
Add the flour and process until combined, about 30 seconds.
Remove the pre-heated skillet from the oven and pour the batter in.
Quickly sprinkle the cherries evenly over the batter and return to the oven.
Cook for 30 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too fast, loosely cover it with a piece of aluminum foil.
Remove from the oven and cool for 10 minutes. Dust with powdered sugar, spoon into individual bowls, and serve immediately.
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