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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 8 |
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Fresh Bing Cherries are sweet and tart. The Bing Cherries are soaked in Napoleon French Brandy. Heavy cream give the Clafouti a rich velvet smooth taste. Ingredients:
4 cups dark sweet red cherries (fresh bing) |
4 tablespoons brandy (french napoleon) |
1 teaspoon fresh lemon zest |
5 jumbo eggs (brown) |
3/4 cup dark brown sugar |
1 tablespoon unsalted butter (room temperature) |
1 1/4 cups heavy cream |
1 teaspoon vanilla extract |
3/4 cup pastry flour |
1/4 teaspoon fine sea salt |
1 tablespoon confectioners' sugar (powdered sugar) |
Directions:
1. Pre-heat oven to 400°F Coat 10-inch Clafouti Dish with food spray.
2. Pitt cherries place in a bowl. Combine 3-tablespoons Napolean Brandy, lemon zest and toss cherries. Cover with plastic and chill for 1 hour. Drain cherries reserving excess cherry juice.
3. Use a mixer with a paddle, combine eggs, butter, brown sugar and remaining brandy. Beat until smooth; about 2-3 minutes.
4. Add heavy cream, 2 tablespoons cherry juice, vanilla extract and beat until batter is smooth. Remove from mixer. Fold in flour and stir until batter is smooth.
5. Place cherries into Clafouti Dish and cover with batter. Place dish on a sheet pan, reduce oven to 375 F and bake Clafouti, for 10 minutes. Remove from oven and pour remaining cherry juice over Clafouti. Reduce oven to 350 F and bake for about 35 minutes. Insert a knife into center when knife come out clean Clafouti is done. Cool for 20 minutes before serving.
6. Garnish Cherry Clafouti with confectioners' sugar and warm Fresh Cherry Sauce.
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