We have reached the end of another working week, which coincides with French Friday with Dorie. This week's recipe is Whole Cherry Clafoutis. Why? Because unusually, the recipe contains cherries, pits and all.
I ended up using a combination of pitted and unpitted frozen cherries because I didn't have enough of either to use just one type.
My clafoutis took about double the time stated in the recipe to cook (~1 hour in total), but I think it turned out all right in the end:
It was custardy inside, like it should be, so I think that's all that matters.
To see what the other FFwD cooks thought of this recipe, visit the LYL section of the website.
The custardy center is the best part, isn't it?
ReplyDeleteHave a great weekend!
Oh, delicious. I love cherry desserts and this looks like it would be high on my list of favourites! A gooey centre is always a good thing :-)
ReplyDeleteCustardy centre is totally what makes it good :)
ReplyDeleteYummy! This looks delicious.
ReplyDeleteI've missed checking in on you blog. Computer problems and visiting grandkids have altered my life! But I think I am back to normal--whatever that is. At least for a couple of weeks.
just mouthwatering....looks delicious!
ReplyDeleteWasn't this a great worknight recipe? So easy and elegant.
ReplyDeletewell good !! I'm glad I'm not the only one that had a longer than stated cook time cuz I was getting worried and my hubby went back to read the instructions to make sure I had read them right... LOL :) it was pretty tasty though, wasn't it?? :)
ReplyDeleteYour clafoutis looks so perfect. This was such an
ReplyDeleteeasy recipe that can be whipped up anytime. Hubby
loved this one, and I am definitely going to try
other fruits. Have a great weekend.
I put my oven 25 degrees hotter than Dorie recommends it seems to make the cooking time match up with hers more.. Yours came out terrific in the end.
ReplyDeleteClafoutis is such a delicious dessert :D
ReplyDeleteCheers
CCU
It always worries me when my cooking times vary so much than the recipe but good to hear that it turned out in the end! :D
ReplyDeleteI've never tried to make a clafoudis. I can barely spell or say it.
ReplyDeleteLovely looking Whole-Cherry Clafoutis - glad that you enjoyed this recipe as well. And you used your pretty plate with the flowers and stripes again, love that!
ReplyDeleteHave a great weekend!
Great fresh and frozen cherry mix!
ReplyDeleteMine took a little longer to set, too, but very worth it in the end. I'm not sure how much leaving the pits in really matters - as you've said, it's the custardy goodness that counts!
ReplyDeleteSuch a great dessert. The custard makes it light and luscious!
ReplyDeleteLooks delicious! I loved the custardy center too.
ReplyDeleteMy clafoutis also took more than an hour to bake. But, it turned out fine, I think. Thank you for being a heavy-hitter with the confectionary sugar. I thought the clafoutis needed it and I'm afraid I "dusted" it even way more than you. But I loved that taste with the pudding-y dessert. Lovely picture. Looks delicious.
ReplyDeleteI wondered about the cooking time too. I was happy with mine (I like my custard very jiggly), but my knife didn't come out clean at all. Yours came out beautifully!
ReplyDeleteClafoutis looks perfect. I will have to look for frozen cherries. Leaving in the seeds was the pits!! LOL LOL Sorry!
ReplyDeleteI didn't get around to making this until yesterday. I love the look with the powdered sugar. I never made clafouti before, but loved the texture of the custard/cake. Nice job.
ReplyDelete