Clafoutis, sometimes in Anglophonic countries spelled clafouti, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.
A traditional Limousin clafoutis contains pits of the cherries. The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor.
Cherry Clafoutis
A classic French dessert, Cherry Clafoutis combines fresh cherries in a rich, dense custard. Easy to make and great served warm or at room temperature!
Peach and Almond Clafoutis
This dessert is a no-brainer if you have peaches ripening in the kitchen. I absolutely adore clafoutis, whether it's made with cherries, apricots, or peaches. Clafoutis is easy to make and it always turns out so beautifully satisfying.
Cherry Clafoutis
The recipe for the clafoutis base was adapted from Lulu Grimes Cooks Book of Everything. I adapted it further (the original used cherries) to incorporate some ...
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