Tuesday, July 20, 2010

Cherry Clafoutis

I am so excited to share this recipe because it was SOOOO easy and SOOOO good! This was my first attempt at a French recipe and I was impressed. I will say that I have trouble pronouncing this one. It's pronounced CLA-FOO-TEE but I'm pretty sure I said it different each time someone asked me what it was! The only mishap was putting it in the oven which resulted in quite a mess all over the oven and pitting the cherries. I definitely pitted the cherries while watching a little online TV. Didn't realize I was splashing our WHITE computer. SHHH...my husband doesn't know. I cleaned it up quite nicely. So besides those little kinks this recipe is hard to mess up because it is so easy and so good!

Cherry Clafoutis
Adapted from Food Network

2 tablespoons unsalted butter, thinly sliced, plus more to butter the dish
1 pound (2 cups) fresh cherries, pitted**(or one 10-ounce bag frozen cherries, thawed and patted dry)
3 large eggs
1 1/4 cups half-and-half
1/2 cup 4% cottage cheese
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup all-purpose flour
Confectioners' sugar, for dusting

1. Preheat the oven to 375 degrees. Butter an 11-inch round baking dish and spread the cherries evenly over the bottom.
2. Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
3. Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.

I served it with vanilla ice cream.

Things I used for this recipe:
** Cherry Pitter (works great...I was impressed)
11-inch round dish (this is actually 10.5 but its hard to find an 11 inch)


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