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Clafoutis with cherries
Finally, the berry ripening season has arrived, including cherries. I want to enjoy this berry to the fullest, make preserves for the winter, and prepare something tasty for dessert. The French pie, clafoutis with cherries, somewhat resembles our "Charlotte with caramelized apples" or casserole, but is made with a more liquid batter and specifically with cherries.
It is worth noting that French chefs do not remove the pits from the fruit for this dish so that the baked goods do not turn out too watery, and the pie itself remains juicy and very berry-flavored.
Preparation time: 60 minutes.
Ingredients
Show ingredients
- only fresh cherries (frozen ones will release too much moisture) - 500 g;
- butter (for greasing the pan) - 10 g;
- flour (wheat) - 125 g;
- baking powder - 4 g;
- powdered sugar - 100 g;
- eggs C 1 - 3 pcs;
- milk of any fat content - 250 ml;
- vanillin - a pack.
Preparation
- Prepare the ingredients for making the clafoutis with cherries. Preheat the oven to 200 degrees.
- The cherries should be completely dry, so after washing, lay them on a towel and pat them dry.
- Place the eggs and powdered sugar in a mixing bowl. You can substitute powdered sugar with regular sugar, but then you will have to mix the mixture until the sugar crystals dissolve, which will increase the overall cooking time.
- Whisk or mix the sweet mixture.
- Sift the flour, adding it in small portions rather than all at once, mixing after each addition - this way the liquid batter structure will be smooth, without lumps.
- Add the baking powder and vanillin. Mix well.
- Pour in the milk, just like the flour, in small portions. After mixing, the batter will remind you of pancake batter both in composition and consistency.
- You can bake the clafoutis in either a large dish or individual ones. Grease them with butter and lightly sprinkle with sugar. First, place the cherries in the small dishes.
- And the remaining berries - in the large one.
- Pour the batter in the same manner - first into the individual dishes.
- Then - into the large dish (the cherries should sink into the flour mixture).
- Place the prepared dishes on a baking sheet, with the smaller forms arranged to be easily accessible first, as the batter in them will cook faster. Put the tray on the middle rack of the oven.
- After half an hour, the individual clafoutis will be ready.
- After another 10 minutes, you can take out the large dish.
Serve the clafoutis with cherries either warm or cooled - it is equally delightful and tasty. Optionally, dust the top with powdered sugar.
