I hope you have had a wonderful week this week. I have had a busy week but am so glad that I have finally finished writing report cards and am nearing the end of another busy term!
For this weekend's Say G'day Party, I am sharing a delicious recipe for
The clafoutis comes from the Limousin region of France. Traditionally, black cherries are used in the recipe but there are numerous variations using other fruits including red cherries, plums, prunes, apples, cranberries or blackberries.When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.
The recipe we used is not from one source but it is an amalgamation of a few. Traditional clafoutis recipes suggest using cherries with their pits still in to lend some flavour to the dish. As it is not cherry season here we used canned cherries and we think the flavour was still divine! Our guests thought it was delicious too!
The end product was quite incredible because it had just the right texture between custard and cake. If you want to make a dessert that has a certain je ne sais quoi with very little effort then you must try cherry clafoutis!
2 cups of fresh sweet cherries, pitted or one can of pitted cherries
1/2 cup butter, melted
1/2 cup sugar
1 cup flour
1 cup milk (many recipes call for whole milk but we used 2% and it worked well)
1/2 tsp. almond extract
1 1/2 teaspoons of vanilla extract
Powdered sugar for dusting
Pre-heat the oven to 190 C or 380 F. Beat the sugar and the eggs until they lighten in colour. Gradually add the butter, beating to incorporate. Add the flour all and whisk until combined. Slowly pour in the milk a little at a time then add the vanilla and almond extract. The batter should be smooth and glossy.
Place the fruit in a buttered 10 inch pie plate that has been sprinkled with 1 tablespoon of sugar over the bottom. It also looks very rustic when served in a skillet that is oven proof. Pour the batter over the fruit. Bake in the pre-heated oven for approximately 30-40 minutes until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before serving. The clafoutis will puff up quite a bit while cooking and will then deflate while cooling-don't be alarmed when this happens! When it has cooled down a little dust with powdered sugar and serve with cream, ice cream, custard, creme fraiche...whatever you like. It is delicious warm or at room temperature. It is also delicious served cold the next day...yum!
I hope that you will give this delicious version of the Cherry Clafoutis recipe a try-please let me know if you do!
Have you been crafting, baking, planning, making or gardening this week? I would love it if you could share your favourite post with me at this weekend's
I sure do hope you will be able to join me every weekend to share your favourite posts about anything at all!
If you would like to link up a post about your favourite recipe, craft, idea, tutorial or DIY project to my Say G'day Saturday Linky Party, please just add the url of your particular blog post that you would like us to visit to the Linky tool.
Feel free to grab the code for the Say G'day Saturday button and add that to your post so that your readers might be able to find other bloggers who would like to Say G'Day!
Also, I just wanted to remind my new bloggy friends that I have created a central list of Blogging Pinners so we can all find each other's Pinterest pages more easily. It's called the Pinning Bloggers Master List and anyone who has a Pinterest account is welcome to link up!
This weekend is a long one for us to celebrate the Queen's Jubilee so I'm going to use it to catch up with some reading, baking and blogging! I hope to see you at your bloggy home soon!
I also hope that wherever you are in the world, your weekend is full of happiness, sunshine and warmth!
Natasha In Oz
Please join me each weekend for the Say G'day Saturday Linky Party!