An amateur chef Cherry Clafoutis Recipe - An amateur chef
- http://anamateurchef.com -
Cherry Clafoutis Recipe
Posted By Damián On In
cocina francesa,postres,recipe | 1 Comment
When Grenoble starts to get hot, and it can get very very hot, people go up in the mountains searching for fresh air. There, you can either go hiking, or joining one of the summer activities proposed by the ski stations, or simply to take the lift and walk next to a lake for a picnic. Next to one of those small lakes that several months ago were covered in snow and you rode beside them lots of times while skiing. For that picnic, a good idea is to bring a cherry clafoutis, as it coincides with the season, and with that clafoutis drink a glass of a cold rosé d’Anjou, a rose wine that goes very well with.
The clafoutis is the quintessential French dessert with cherries, it is a specialty rather old from the regions of Limousin and Auvergne, in the center of France, but well spread all around the country, nowadays. The traditional recipe is very simple and is made with very few ingredients, although you can find lots of “enriched” variations. Moreover, there is a popular dilemma about whether to pit the cherries or not, since they were never removed in the past. The main reason to claim cherries with bones is that they lose less juice while baking and consequently, they are juicier and tastier. I am one of those who do not remove the bone.