Cherry chocolate Amaretto Clafoutis inspire a cherry Amaretto syrup cocktail.
How happy accidents take place when least expected.
The village gems of the Limousin region serve as one of...
the best culinary landscapes for French dessert classics.
How happy accidents take place when least expected.
The village gems of the Limousin region serve as one of...
the best culinary landscapes for French dessert classics.
Throughout most memorable villages, any respectable pastry shop or...
homestay will offer you one of their slices of cherry Clafoutis.
homestay will offer you one of their slices of cherry Clafoutis.
Just don't be surprised on how everyone thinks that theirs' is the very best.
I shamelessly just threw myself into that same baking pan ;o)
I shamelessly just threw myself into that same baking pan ;o)
This cherry crêpe batter dessert that originated in this bucolic region of Limousin ...
is where eggs and milk play an important role in their hearty cuisine.
Traditionally the Clafoutis was made with the first sweet cherries of the season.
In order to slowly release their almond flavour, the kernels were usually left in.
Certainly not practical, thus, I used pitted cherries and introduced some...
Amaretto liquor and pure almond extract to avoid shortfalls.
Julia Child once described Clafoutis as the peasant pudding...
whereby "Its charm is its ease of creation".
I can't disagree with the Queen of French delicacies.
Admittedly, this peasant style dessert would not have had the luxury of liquors and/or extracts.
Bringing this classic to innovative heights...today a splurging of Amaretto was worth it.
This particular recipe was inspired by several recipes including the ones of...
respected French chefs such as Julia Child and Anne Willan.
Cherry Chocolate Amaretto Clafoutis
My version of a classic, rustic, French crêpe batter dessert.
serves 6
Can also be made with 6 x (1 cup / 250ml) ramekins.
Printer version
(American / Metric measures)
Base:
. ~ 1 lb. (450g) (about-60 medium) pitted, sweet cherries
. 3 Tbsps. (45ml) Amaretto liquor *
. 2 Tbsps. (30ml) confectioners' sugar
. 2 Tbsps.(30g) unsalted butter to grease dish(s)
. 1Tbsp. (15g) granulated sugar (for coating)
. 1/4 cup (55g) bittersweet chocolate chips
Batter:
. 4 xLarge eggs
. 1/4 cup (55g) granulated sugar
. 1 tsp. (5ml) pure Almond extract
. pinch of sea salt
. 2 cups (500ml) 2% milk
. 1/4 cup (40g) All Purpose flour, sifted
confectioners' sugar for garnish (optional)
Note: thawed, frozen cherries can be used
* Originally, the Kirsch liquor made from Morillo cherries was used. However, in this recipe, the Amaretto was used to complement the cherries.
PREPARATION:
. Generously butter a shallow, 10 inch (26cm) ovenproof dish or six shallow ramekins. Place onto a baking pan.
. Base:
1. In a medium bowl, pour the liquor over the cherries. Sprinkle the confectioners' sugar and toss to coat. Cover the bowl and let it macerate for 1 hour or more.
2. Later, strain the cherries and keep the remaining cherry syrup-like liquid for other uses such as a base for beverages.
3. Sprinkle the sugar evenly throughout to base of the baking dish or ramekins. Add in the cherries and sprinkle in the chocolate. Set aside.
2. Later, strain the cherries and keep the remaining cherry syrup-like liquid for other uses such as a base for beverages.
3. Sprinkle the sugar evenly throughout to base of the baking dish or ramekins. Add in the cherries and sprinkle in the chocolate. Set aside.
. Pre-heat the oven to 375F/190C/Gas5
. Position the oven rack in the center of the oven.
. Batter:
1.Place all the remaining batter ingredients into a blender. Pulse a few times and continue with a blitz of a few seconds.
2. Pour the batter over the prepared fruit filled oven-proof dish.
3. BAKE for 50 minutes or until puffy and lightly browned. Shallow ramekins need only 20 minutes. Remove the dish(s) from the oven and let rest about 1 hour before serving it warm.
2. Pour the batter over the prepared fruit filled oven-proof dish.
3. BAKE for 50 minutes or until puffy and lightly browned. Shallow ramekins need only 20 minutes. Remove the dish(s) from the oven and let rest about 1 hour before serving it warm.
Optional: Dust with confectioners' sugar.
Note: Although this dessert is best eaten warm it can also be enjoyed at room temperature as well as cold.
...
Variation: This fruit flan tart can be made with apricot, any berry and peach.
***
In preparing this dessert, I realized that I had gained a bonus after the cherries had macerated.
A superbly decadent, light syrup came about and I wasn't going to have this go to waste.
Therefore, the Cherry Amaretto Clafoutis syrup cocktail was invented.
Absolutely, deliciously refreshing. It's a keeper for my repertoire for sure.
In preparing this dessert, I realized that I had gained a bonus after the cherries had macerated.
A superbly decadent, light syrup came about and I wasn't going to have this go to waste.
Therefore, the Cherry Amaretto Clafoutis syrup cocktail was invented.
Absolutely, deliciously refreshing. It's a keeper for my repertoire for sure.
Cherry Amaretto Clafoutis syrup cocktail
Originating and inspired by a French Clafoutis dessert syrup.
serves 4 medium-large glasses
Printer version
Originating and inspired by a French Clafoutis dessert syrup.
serves 4 medium-large glasses
Printer version
(American / Metric measures)
. 3/4 cup (75ml) homemade Cherry Amaretto syrup
(leftover from macerating cherries for the Clafoutis dessert)
. 2 oz. (60ml) Orange Rum (or dark Rum)
. 1 can (12oz. / 355ml) Tonic water
. 1 can (12oz. / 355ml) Club Soda water
. 12 small sized ice-cubes
PREPARATION:
1. Pour ALL the liquids in a large pitcher. Stir.
2. Distribute the ice-cubes in each glass.
3. Pour the prepared cocktail evenly throughout each chosen style glass.
4. Garnish with slices of orange or a cherry (optional)
If you happen to have fresh or frozen cherries, a little flour,
eggs and milk -- then, you're good to go.
eggs and milk -- then, you're good to go.
Peasant baking to sweeten the pot and a refreshing cocktail as a bonus.
How could one skip on such joyful moments to share?
How could one skip on such joyful moments to share?
Have a wonderful week everyone.
Flavourful wishes,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SWEET creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything
DRY gets measured by spooning the overfilled ingredient (never shake
the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are
unfortunately not created equal. Mine is so old that it has reached
many degrees off it's norm. It's really worth investing a few dollars
to test yours with an appropriate oven thermometer. You'd be surprised
how many ovens I've heard about not being where they should have been.
Before you lose any more ingredients and much time preparing a new
recipe...run to the store...you'll thank me later.
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