Cherry-Almond Clafoutis with Cognac Recipe


Nutrition

Cal/Serving: 328
Daily Value: 16%
Servings: 6

Low-Sodium
Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat17g25%
Saturated7g33%
Trans0g0%
Carbs35g12%
Fiber3g11%
Sugars29g0%
Protein7g14%
Cholesterol154mg51%
Sodium64mg3%
Calcium80mg8%
Magnesium40mg10%
Potassium303mg9%
Iron1mg7%
Zinc1mg5%
Phosphorus142mg20%
Vitamin A550IU11%
Vitamin C5mg9%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg16%
Niacin (B3)1mg3%
Vitamin B60mg5%
Folic Acid (B9)28µg7%
Vitamin B120µg6%
Vitamin D1µg0%
Vitamin E3mg16%
Vitamin K2µg3%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wheat Germ Oven-Fried Chicken
Here’s a crispy, crunchy oven-fried chicken recipe from Kretschmer that won’t leave...
Grilled Sweet Potato and Blue Cheese Panini
Potato cakes are a traditional Irish food and are available in supermarkets and Irish specialty...
Homemade Nutella Pizza
A sweet take on pizza from chef Giuseppe Manco at Dellarocco’s in New York, featuring Nutella...

Cherry-Almond Clafoutis with Cognac
Viviane Bauquet Farre

Clafoutis is a traditional dessert from the region of Limousin, in southwestern France. Cherries are placed in a buttered dish, topped with a flan-like batter and baked until the whole thing is puffed up and golden brown.

The dessert is rustic, but somehow irresistibly beautiful and ambrosial, which is perhaps why it has acquired such fame.

Here’s my twist on this beloved classic: I make individual-sized clafoutis and sprinkle the tops with sliced almonds and sugar crystals for a delicious crunchy bite. Then, I drizzle the clafoutis with cognac just before serving them.

Made with sweet, meaty Bing cherries, every bite of these clafoutis is pure heaven.

3.6
Ratings10

INGREDIENTS

For the clafoutis base :

  • 1/2 cup sliced almonds
  • 1 tablespoon unbleached all-purpose flour
  • 1/2 cup turbinado sugar
  • 2 large eggs, preferably organic
  • 2 large egg yolks, preferably organic
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1/2 teaspoon pure almond extract
  • Pinch of sea salt

For the clafoutis :

  • Unsalted butter, for the ramekins
  • 1 pound Bing cherries, pitted
  • 2 tablespoons sliced almonds
  • 2 teaspoons turbinado sugar
  • 1/4 cup cognac
  • 6 small scoops vanilla ice cream (optional)

DIRECTIONS

For the clafoutis base :

Preheat the oven to 375 degrees.

In the bowl of a food processor, combine the almonds and flour. Process at high speed until finely ground, about 1-2 minutes. Set aside. Place the ground almond-flour mixture, sugar, eggs, egg yolks, cream, milk, almond extract, and salt in a large bowl. Whisk until the ingredients are well incorporated.

For the clafoutis :

Butter six 1-cup ramekins. Spread the cherries in the prepared molds. Top with the almond-egg-cream mixture. Sprinkle with the sliced almonds and the sugar.

Bake until the tops are puffed and golden brown, about 35-40 minutes. Remove from the oven and let the clafoutis cool until warm. Drizzle with the cognac. Top with a scoop of ice cream if desired and serve immediately.

Recipe Details

Click here to see more recipes from FoodAndStyle.com

Servings: 6
Cuisine: Desserts

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human