Filed under: cherries, dessert, recipe | Tags: clafouti, cobbler, crisp, peaches
Wowee. This was good. Easy too. Unusual steps though.
You put 1/4 cup of butter in a baking dish and warm it in the preheating oven til melted. Take it out.
Peel 9 peaches and chop em up. Cook them on the stove with 1/2 cup sugar. Bring to boil then take off heat.
In a bowl mix 1 cup flour, 1 tbsp baking powder, 1/2 cup sugar. Pinch of salt. Stir in 1 cup of milk then pour the batter over the butter in the dish. Don’t mix it up. Pour peaches over top. Bake in the oven til golden brown. Serve with vanilla ice cream!! Great hot or cold.
This makes a nice cobbler, a sweetish dough, puffy sort of angel food cake like almost. Very different from the sticky oatmeal crisp variety bake. Both have their place, this was a nice change. I recently made two clafoutis–this peach cobbler is in between clafouti and a biscuit type of dough. Here’s last year’s clafouti, and this year’s version. I think I liked this year’s version (I doubled the recipe).
From a recipe here.
1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)
- Melt butter in a 13- x 9-inch baking dish.
- Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
- Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
- Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Filed under: cherries, dessert | Tags: 7 eggs, cherry, clafouti, georgeanne brennan, julia child, martha stewart
Well that holiday came and went pretty fast didn’t it? We had a lot of catch up to do, gardening, planting, cooking.
Yes cooking (and yes we’re in a heat wave). We made a batch of beer, and while the doode worked on that, I made barbeque tofu, potato salad, the zucchini herb salad, and…clafouti. What other dessert screams independence day, like a crazy french thing? It was a nutty idea, but I saw the cherries were in season, and just felt like making one. It was red and white anyhow. And definitely independant of any low fat components. I made a Martha Stewart version, and it was insane!! 7 eggs. Heavy cream in the batter. And sheesh whipped cream on top?! We have to take a nap after we eat it. But it was good. Um yeah, and it’s July 5 and we have one piece left. And there were only two of us here. Hmmm. I think we need a gym, fast!
Ok so both of us might have had a *small* taste. This photo shows the unique clafouti texture thing. A custardy cake like kind of thing. Definitely good. And the recipe said to serve warm or room temperature but we liked it best for lunch the next day, cold. It’s kind of like a bread pudding texture. When I make it again I’ll use a different recipe and make it less over the top.
Here’s the recipe I used–from Martha’s 2003 annual book of recipes. I see that on her website there are different variations that are less insane. But I had lots of eggs, and my computer wasn’t charged up, so this is the one I used.
3 tbsp sliced almonds
3 tbsp unsalted butter melted
2/3 cup flour
2/3 cup plus 2 tsp sugar
1/4 tsp salt
4 whole eggs
3 egg yolks
1 1/4 cup heavy cream
1 vanilla bean split and scraped
1 pound fresh cherries pitted and stemmed
1/4 cup kirsch (optional)
Preheat oven 350. Toast almonds on baking sheet in the oven about 5 minutes. Cool.
Use 1 tbsp melted butter to grease baking dish (she used 6 4.5 x 1.75 inch ramekins–I used this lovely sophie conran dish).
Place flour, 2/3 cup sugar salt and almonds in food processor and process til finely ground. Transfer to a medium bowl. Add eggs yolks, 2/3 cup cream vanilla scrapings and lemon zest and whisk to combine. Put bowl in the fridge for 30 minutes.
Pit cherries and add kirsch let sit for 30 minutes.
Put cherries in baking dish. Whisk remaining butter into batter and pour over cherries. Bake 20 minutes. Sprinkle 2 tsp sugar over, and bake again for another 15 minutes. (I might bake it a tad shorter next time). Cool on wire rack.
Whip remaining cream until soft peaks form. Serve warm or at room temperature with dollop of whip cream.
I think i’ll try this one next time…adapted from Julia Child. This one is like another version I have in a book by Georgeanne Brennan–where you first cook a small amount of batter for a few minutes and then take it out of the oven put berries on and put it back in oven to finish.
By the way, traditional cherry clafouti does not have almonds and you don’t pit the cherries! Tant pis, I guess we did clafouti american style.