Comments on: clafoutis batter, universal solvent of fruit dessert

By: ayo

ayo — Wed, 12 Aug 2009 17:56:05 +0000

Substitute 1/2 cup ground blanched almonds for the flour. This is the “Classical French” version used with sour cherries—also great with huckleberries, blueberries, mixed berries and cherries, etc. It is irresistable and so very easy to accomplish. No matter how much one loves to cook (and I do!) who wants to be in the kitchen rolling out pie dough when the cherries and berries are fruiting? I want to be outside in the garden.

By: Mélanie

Mélanie — Mon, 10 Aug 2009 14:31:13 +0000

That’s funny, I’ve also made a clafoutis for this week entry (hey, I am French, it’s what we do… ;-)
It’s not exactly the same recipe, I replaced flour by almond flour, to give it a lighter texture as well as a distinctive taste against the cherries and peaches. And just before the end of the baking time, I sprinkled some sugar on top, so that it caramelized… Very good! I hope you will like it too… http://melaskitchen.blogspot.com/2009/08/summer-fest-part-2-with-clafoutis.html

By: Karen

Karen — Sun, 09 Aug 2009 17:57:26 +0000

Wow! That looks great. I’ve made cherry clafoutis and will have to try it with peaches. Here’s my contribution for Summer Fest, Week 2: Almond-peach jam. It’s a tonic for a gray, drizzly morning.

http://sillydoggarden.blogspot.com/2009/08/jammin.html

By: Janice

Janice — Sat, 08 Aug 2009 17:07:03 +0000

Looks yummy! our peaches and plums are only just starting to ripen up, so I used cherries for my Summer Fest concoction. Here’s my link http://realfoodmadeeasy.ca/blog/?p=569

By: My Persian Kitchen

My Persian Kitchen — Sat, 08 Aug 2009 01:15:03 +0000

Here is my contribution for this week:

Persian Lime Drop, a nice and refreshing drink with a twist!
http://mypersiankitchen.com/?p=858