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| This was in a recent issue of Martha Stewart Living. I never heard of Clafouti and this peaked my curiousity so I thought I would try it. I love custard so I was eager to give it a try. Absolutely delicious and easy!
Pear and Dried Cherry Clafouti Courtesy of Martha Stuart Living, October 2005
A Clafouti is a classic French dessert with a texture somewhere between that of a baked pudding and a pancake. Serve leftovers for breakfast the next morning, hot or cold. Unsalted butter, for baking dish
Preheat oven to 400 degrees F. Butter a 10-inch ceramic tart dish or a 9-1/2" pie plate. Dust with flour, and tap out excess; set aside. Put cherries in a medium bowl, and cover with boiling water by 1-inch. Let stand until plump, about 10 minutes. Cut pear lengthwise into 1/8-inch thick slices, fan over bottom of prepared dish. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute. Pour batter over pear. Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges. Clafouti can be refrigerated in an airtight container up to 1 day. |
Follow-Up Postings:
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- Posted by Ginger_St_Thomas (My Page) on Sun, Oct 30, 05 at 16:04
| I've made clafouti before but not with pears & dried cherries. It sounds good. Thanks for posting it! |
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| Thanks Tammy. I made your Clafouti tonight. I didn't have dried cherries so I used dried cranberries instead. It is really good and I'm looking forward to having a slice for breakfast. Thanks again. Ann
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- Posted by tlsullivanct (My Page) on Mon, Oct 31, 05 at 9:31
| Ann, Hmmm, now how did you get yours to come out of the pan and stay in such a perfect triangle. :-) My first piece looked as if it was thrown up against the wall. LOL! I buttered the dish and floured lightly. I think I need to put one of those flexible spatulas on my shopping list. However, the next day it set up nicely from being in the refrigerator overnight. I am going to have fun experimenting with this dessert. Try it with fresh cherries soaked in cognac possibly. How about apples with cinnamon or apples with grated cheddar. I have discovered a brand new dessert to have fun with! |
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| Tammy, I did the same as you. I buttered and floured the dish and I let it sit for about 1/2 an hour before slicing it. It was still warm though. I think that there are a lot of possibilities with this dessert. I'm thinking that a little grated chocolate might also be nice especially with the cherries. Ann |
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| Sounds good to me too, Tammy! Will make a nice dessert for the holidays. Thanks for sharing your recipe. RL` |
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- Posted by Teresa_nc7 (My Page) on Mon, Oct 31, 05 at 19:46
| Fresh blueberries in clafouti are mighty fine also! |
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- Posted by tlsullivanct (My Page) on Mon, Oct 31, 05 at 19:59
| fresh blueberries ... Mmmm, too bad I have to wait 9 LONG months for them! Whaaaa!
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| I have made this numerous times and follow the recipe in Ina Garten's Barefoot in Paris.I use less sugar and 3 pears(bosc,anjou,barlett all work well in this recipe!), skip soaking the cherries and add them as is from the package! Also, I butter&sugar the dish instead of flour.We also enjoy this as a brunch item as well Cheers, Ursula |
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