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Cherry Clafouti...to pit or not?

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Cherry Clafouti...to pit or not?

Ciaolette | Jun 11, 2005 07:10 PM

I have been gifted with some lovely fresh cherries, sweet and semi sweet...and want to make a nice Clafouti.

I know a good recipe was posted here recently, anyone care to post it again??? The recipe below uses only milk, but I was thinking of using something a bit richer, yet don't want to make the cake heavy...

And...my big question...to pit or not? I know I have heard not to pit, by keeping the cherries whole, their juice does not disturb the liquid ratio of the batter.

Any thoughts...???
 
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CLAFOUTIS AUX CERISES

Pour 4 personnes: 400 g de cerises de Montmorency, 2 oeufs, 80 de sucre semoule, 80 g de farine, 20 cl de lait, sel. Laver, équeuter et dénoyauter les cerises. Les saupoudrer avec la moitié du sucre et en garnir une tourtière beurrée. Dans un saladier, mélanger la farine, une pincée de sel et le sucre restant. Ajouter les oeufs, fouetter, puis verser le lait peu à peu. Napper les cerises de cette crème et faire cuire 35 mn dans le four à 200 °C.

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