Brandiedfruitclafouti Recipes

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BRANDIED CHERRY CLAFOUTI



Brandied Cherry Clafouti image

A warm French custard with brandied cherries. Almost any fruit can be used in this recipe.

Provided by MONIQUEWS

Categories     World Cuisine Recipes     European     French

Time 2h5m

Yield 8

Number Of Ingredients 12

2 cups canned tart cherries, drained
¼ cup brandy
⅔ cup white sugar, divided
cooking spray (such as Pam®)
1 cup milk
⅔ cup sifted all-purpose flour
3 large eggs
1 tablespoon vanilla extract
1 tablespoon lemon zest
¼ teaspoon salt
⅛ teaspoon allspice
1 teaspoon confectioners' sugar, or as needed

Steps:

  • Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
  • Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
  • Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 32.4 g, Cholesterol 72.2 mg, Fat 2.7 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 116.2 mg, Sugar 23.4 g

BRANDIED FRUIT CLAFOUTI



Brandied Fruit Clafouti image

A down-home French dessert, something between custard and a cake. It's "egginess" also makes it a sweet and special breakfast treat. This one is full of brandied apricots and raisins, with a touch of almond, lemon and subtle spices. The fruit needs to plump up in the brandy overnight (added to prep time); after that the rest goes together in less than an hour.

Provided by EdsGirlAngie

Categories     Dessert

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 19

8 ounces dried apricots, cut into strips (about 1-3/4 cups)
1 cup raisins
1/2 cup good brandy, preferably courvoisier
1/2 tablespoon butter, plus
1/2 teaspoon sugar (to butter and sugar the baking dish)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons butter, melted
6 eggs
1/2 cup sugar
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup milk
2/3 cup flour
3/4 teaspoon very finely grated lemon, zest of
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
more nutmeg (for sprinkling)

Steps:

  • Combine the apricot slivers and raisins in the brandy; cover and let the mixture blend overnight (refrigerated or not).
  • The next day, drain off the brandy from the raisins; preheat oven to 400 degrees F and butter and sugar a 9-1/2 inch round baking dish (preferably Pyrex or ceramic).
  • Spread the apricot/raisin mixture in the bottom of the prepared dish and sprinkle with 1/2 teaspoons cinnamon and 1/4 teaspoons nutmeg.
  • In a large bowl with a mixer, beat together the eggs and sugar until foamy.
  • Add melted butter, almond and vanilla extract; then slowly add milk, flour, lemon zest, coriander, nutmeg and cinnamon.
  • The mixture will be very runny, not thick at all.
  • Pour the egg mixture over the apricot/raisin mixture in the dish; sprinkle with a bit more nutmeg, then bake in a preheated 400 degree F oven for about 30 to 35 minutes, or until top is puffed and golden (the puffiness goes down as it sits -- ).
  • Serve warm.

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