Saturday, May 26, 2012

Anise-Kissed Clafoutis

I've never made, or even heard of, a clafoutis. But when I was searching for something to do with a jar of cherries, recipes for clafoutis kept popping up. Sounds like a sign.


This dessert comes from the Limousin region of France and is traditionally made with black cherries; other variations are made with plums, prunes, apples, cranberries or blackberries, but those are called flaugnarde. And here's another interesting tidbit, for clafoutis purists, the cherries are baked with their pits intact. The pits, when heated, supposedly impart a unique flavor to the custard-like batter. My cherries were already pitted so...not traditional. Not surprising, right? Also, I skipped the almonds and subbed rum for amaretto.

Camilla's Anise-Kissed Clafoutis
adapted from Simply Recipes

2 C cherries, pitted
4 eggs
1-1/2 C raw turbinado sugar
3/4 C white whole wheat flour
1 C milk
2 T rum
2 t anise seeds
powdered sugar for dusting

Preheat the oven to 350F. Butter your baking dish(es). The amounts above gave me one 9" clafoutis and one 8" clafoutis. Spoon the cherries into the bottom of the dish(es).

Whisk the eggs, sugar, and flour together until smooth.

Add the milk, rum, and anise seeds. Whisk until smooth. Pour over the cherries.

Bake for 45-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will jiggle a bit. That's normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve at room temperature.

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