Clafoutis

Yield: 1 pie

 

 

Ingredients:

 

2 Tablespoon unsalted butter at room temperature, divided

 

¼ cup plus 2 Tablespoon sugar divided

 

3 cups fresh, cut in half and pit removed or unpitted (traditional) Bing cherries (approximately 1 pound whole cherries)*

 

¼ cup flour

 

¼ cup almond flour

 

Pinch of kosher salt

 

3 large eggs

 

¼ cup Lemon cream (see recipe below)

 

¼ teaspoon almond extract

 

1 teaspoon grated orange zest

 

3/8 – ½ teaspoon ground nutmeg

 

1 cup heavy whipping cream

 

Powdered sugar

 

 

Process:

 

Butter a 10” pie pan with 1 tablespoon of the butter and sprinkle a tablespoon of butter over the sugar. Place the cherries in the pan, evenly distributed.

 

Sift the 1/4 cup of sugar, flour, almond flour, nutmeg and salt into a medium bowl.

 

In a separate bowl, whisk the eggs until uniform and creamy in appearance. Add lemon cream, almond extract, and orange zest and whisk until very smooth.

 

Whisk in the cream and continue whisking just until the cream starts to thicken.

 

Pour the egg mixture into the dry flour mixture, whisk to combine, and then pour over the cherries.

 

Dot the top with the reserved tablespoon of butter.

 

Sprinkle the remaining tablespoon of sugar evenly over the top of the Clafoutis.

 

Bake until the entire top is golden brown, approximately 40 to 45 minutes.

 

 

Remove Clafoutis from the oven and allow it to rest on a hot pad for 20 to 30 minutes.

 

Slice the Clafoutis into wedges.

 

Plate and dust each wedge with powdered sugar by tapping a fine mesh strainer containing powdered sugar over the wedge and serving plate.

 

Place a dollop of the reserved lemon cream next to or on top of each wedge.

 

Serve.

 

Leftovers should be placed in the ice box. Best if reheated at 325°F for 15 minutes.

 

 

* Any berry fruit, plums, apricots, or peaches can be substituted for cherries.

 

 

 

Lemon Whipped Cream

 

Yield: Whipped – approximately 1 and 1/3 cup

 

 

Ingredients:

 

2/3 cup very cold heavy cream

 

3 1/2 tablespoons powdered sugar

 

2 teaspoon fresh-squeezed lemon juice

 

4 teaspoons finely grated lemon zest

 

 

 

Process:

 

Place a glass or metal bowl in the ice box two hours before baking the Clafoutis.

 

Combine heavy cream, sugar and lemon juice.

 

Whisk until soft peaks form.

 

Fold in lemon zest and immediately use 1/3 cup in the Clafoutis.

 

Reserve the remainder in the ice box and served with Clafoutis.