Recently I am crazy about Cast iron DESSERT recipes. And today I would like to share with you one of my favorite French style recipe. It has a wonderful name----Boozy cherry clafoutis recipe. At first, since this recipe requires so many eggs, plus fruit and not that much sugar, I think it is difficult for me to make it. But finally I decided to just bite the bullet and try to make it for breakfast. Now I have made this one pan food in the morning almost a week and I still love its flavor. In the morning, it is perfect to match with powdered sugar alongside a cup of coffee. When it is served as a dessert, I’ll probably dress it up with either whipped cream or ice cream. Clafoutis, a French dessert that’s like a kind of baked pancake. It’s light, almost like an airier version of flan studded with juicy cherries. Here are the stepsabout how to make the boozy cherry clafoutis easily, and you can bake it in a cast iron skillet. In fact, it is simple and easy to make. Hope you can have a try.
Skillet Boozy Cherry Clafoutis Recipe
4 large eggs (room temperature)
1 tablespoon unsalted butter
1/4 teaspoon salt
2 tablespoons Amaretto
1 cup sugar
1/2 cup heavy cream
3/4 cup milk
2/3 cup cake flour (sifted)
2 tablespoons Kirsch (Cherry liqueur)
3 1/2 cups pitted dark, sweet cherries
Preheat the oven to 375 ℉. Generously grease the butter in a 10” cast iron skillet. Set aside.
- Combine the milk, cream, liqueurs, eggs and ½ cup of the sugar in a blender until mixed well. Put in the sifted flour and salt. Then blend again. Let rest 5 minutes tomake the bubble settle.
- Pour ⅓ of the batter into the prepare cast iron skilletand bake in the oven for 5 minutes or until the top is just slightly set. Remove the pan from the oven and generously place the cherries in circles staring with the very outer edge and press them into the batter. You may have leftover cherries depending on their size. Sprinkle the remaining sugar over the top of the cherries and then pour the remaining batter over the top with care.
- Put the skillet into the oven and bake for about 40 minutes until the surface looks golden and puffy and a toothpick or knife comes out clean when inserted into the middle of the dessert.
- Let cool for 3 minutes. Serve with powdered sugarand vanilla ice cream.
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.