Skillet Boozy Cherry Clafoutis
It will show beautiful appearance when the boozy cherry clafoutis is fresh from the oven, and this classic boozy cherry clafoutis is bound to impress guests. Clafoutis is delicious and warm straight from the oven, but you can also stash leftovers in the fridge and enjoy it chilled later in the evening or even the next day. Little do they know just how easy it is to make. All you need to do is just to whip up a simple batter with egg, milk, sugar, and flour, then pour it onto some cherries and bake it. I like to pit some cherries and put them into the batter because the clafoutis is easier to eat that way, also I leave most of cherries whole for looking beautiful.Using the whole cherries is a more traditional way. Some people like the subtle bitter almond flavor and add diced almond to the dessert. I suggest you serve with vanilla ice cream and a cup of black tea because these things match well,and it will make you feel that you are in heaven.
When talking about the next recipe, I always don’t want to say too much. Because if I say to much here, you don’t need bother to read my next recipe. In the next time, I will share with you a very impressive but also easy Cast iron skillet recipe. It is pretty nectarine brown butter buckle skillet. Cakes like this are called buckles because as the cake bakes, it “buckles” around the fruit. They taste a lot better if you don’t badly over bake them. As this brown butter buckle cooks, the batter will rise up around the fruit, giving the top a buckled appearance. And this cake works best with ripe, seasonal fruit. If nectarines aren’t in season, pick a different fruit! If you are making a buckle with summer produce, you could also try raspberries, blackberries, blueberries, plums, peaches or apricots. Hope you like next one pan dessert recipe.
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