I decided to make Anne's Clafoutis Limosin ( Cherry Batter Pudding ). I chose this because I love custard puddings and this has a custard base. I know cherries are out of season but when I saw this recipe I had to make it. I used canned tart cherries packed in water. I'm sure this would have been better with fresh cherries but this was really delicious. It was such a nice easy dessert for a very crazy week of decorating and shopping. I will be putting this Clafoutis on my "goto" list for quick desserts.
Place cherries into baking dish that has been buttered and sugered |
Pour the batter over the cherries |
Bake at 375〫for 1 hour |
This is so luscious |
Cherry Batter Pudding
Clafoutis Limousin
Serves 6 to 8
Heat the oven to 375˚F/190˚C/Gas 5. The batter may have separated slightly, so stir to mix it, and strain it over the cherries. Bake the pudding until browned and just set, 50 to 60 minutes. Let it cool 5 to 10 minutes, then sprinkle it with the kirsch (the aroma from the alcohol is a treat in itself.) Dust it generously with confectioners’ sugar and serve warm.
Excerpted from THE COUNTRY COOKING OF FRANCE
by Anne Willan, Chronicle Books, 2007. |
Thanks to Mary of One Perfect Bite for this wonderful challenge. These are the other bloggers who are also featuring the recipes of Ruth Rogers and Rose Gray. Hope you'll check them out. They are all very talented ladies.
Val - More Than Burnt Toast
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Jeanette - Healthy Living
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Linda A - There and Back Again
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I always assumed that clafoutis was more of a cake base. I'm going to have to try this because custards are so tasty.
ReplyDeleteI love clafoutis - and this looks richer and deeper and stronger than the one I make. Have to love the Cognac in there - so oo la la. Saving this one.
ReplyDeleteWhat a luscious dessert indeed - so pretty with the cherries on top!
ReplyDeletelooks really fabulous
ReplyDeleteIt looks delicious and so pretty! Nice job!
ReplyDeleteThis looks amazing. I don't think I've had clafoutis before but it definitely sounds like something I'd like. Perfect for a cold winter night too :)
ReplyDeleteThis looks wonderful, Kathy. I have several of Anne's cookbooks and enjoy her recipes so much. This looks like such a good recipe. I am going to bookmark it and would like to try it with the canned tart cherries and then again with fresh to compare.
ReplyDeleteI've been meaning to make a clafoutis for some time now. You just reminded me of my want to do so! =D Great post!
ReplyDeleteOh my goodness, that looks delicious!!
ReplyDeleteSometimes a girls gotta do what a girls gotta do- season be dam*ed! I am so with you...cherries are probably my favorite fruit and this looks magical!
ReplyDeleteThis looks wonderful...and festive...even if cherries are out of season.
ReplyDeleteannie
I really must try this clafoutis. It sounds richer than the recipe I am currently using and I am a fan of cherries. Its glorious color makes it perfect for the season. This was a great choice. I'm so glad you've joined our good. You add a lot. I hope you have a wonderful weekend. Blessings...Mary
ReplyDeleteThis looks sooooo good, I've always wanted to make this. I love cherries, canned or not, and I can just smell this cooking, must have been amazing. I'm adding you to my list right now, sorry about that!
ReplyDeleteOMG, Kathy-this looks so incredibly good. Just love the old fashioned recipes. I am drooling for the luscious cherry clafoutis. You made it so well, and photos of it is just so inviting!
ReplyDeleteGreat post of these fabulous women, so influential in our Gastronomy history!
Have a wonderful Sunday!
xoxo
This looks great, Kathy! And you can't tell it was made with canned cherries after it's baked...what a lovely dessert!
ReplyDeletethis looks too delicious - found your blog from Ryan Bakes - it's really lovely - I've signed up to follow and looking forward to lots more!
ReplyDeletemary
This looks absolutely delicious - cherry anything is a treat.
ReplyDeleteThis is such a pretty dish. I love simple desserts that are also elegant and tasty. I've recently gathered a few similar recipes and was deciding which one to try...I think I will try yours...it looks the best yet. Thanks for sharing.
ReplyDelete