City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Cherry Clafoutis
Cherry Clafoutis.html

July/Aug 2014

From Gail Norton and Matthew Altizer

This recipe comes from Chez Panisse Fruit, by Alice Waters. It’s the best recipe we’ve found, and we’ve tried many! Traditionally made with cherries, clafoutis may be made with other fruits, like berries, apricots, apples or pears. When using berries, don’t pre-cook them, but put them in a bowl with the sugar and lemon zest, 2 T. flour and arrange them in a baking dish. Serve clafoutis with a dollop of whipped cream to capture the essence of summer.

2 T. unsalted butter

1 lb. cherries, pitted

1/3 c. plus 3 T. sugar

1/8 t. cinnamon

1/4 t. lemon zest

2 eggs, separated

3 T. flour

1 t. vanilla

1/3 c. whipping cream

1 pinch of salt

powdered sugar to dust

Preheat the oven to 375°F. Melt the butter in a sauté pan, over medium heat. Add the cherries, 1/3 c. sugar, cinnamon, and lemon zest. Cook for 7 minutes, stirring occasionally. The sauce will start to thicken, and the fruit tenderize. Put the fruit and juices in the bottom of a buttered 9-inch baking dish.

Beat the yolks with the 3 T. sugar until light and creamy. Beat in the flour, vanilla and cream. In a separate bowl, beat the egg whites with a pinch of salt, until they form soft peaks. Fold the whites into the batter just until blended, and then pour it over fruit. Bake about 20 minutes. The clafoutis will be puffy and golden. Let it cool slightly, dust with powdered sugar, and serve with whipped cream.

Serves 4 to 6.