| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Butter |
| 1 |
|
Egg yolk |
| 1/2 |
c |
Applesauce |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
c |
Non-fat milk |
| 1/2 |
ts |
Almond extract |
| 4 |
|
Egg whites |
| 1 |
pn |
Salt |
| 2 |
c |
Pitted cherries; fresh or canned, (or other fruit of your choice) |
INSTRUCTIONS
World Wide Recipes List
Clafoutis is a classic French preparation that is sort of a cross between a
custard and a cake. The traditional recipes call for loads of egg yolks,
and originally only unpitted cherries were used for the filling (the pits
supposedly added more flavor). My version replaces a lot of the egg yolks
with apple sauce, and you can use almost any fruit, such as strawberries,
raspberries, blueberries, plums, grapes, or cherries.
Use the butter to grease a 9 inch (approx 25 cm) pie pan. In a bowl beat
the egg yolk and mix in the applesauce, sugar, flour, milk, and almond
extract. In another bowl beat the egg whites and the salt until stiff but
not dry. Fold the egg whites into the applesauce mixture and pour into the
prepared pie pan. Drop the cherries into the batter - do not press down.
Bake in a 350F (180C) oven for 20 minutes, until the clafoutis is golden
and puffy, and a toothpick inserted in the center comes out clean. Serves 6
to 8.
Posted to JEWISH-FOOD digest by Goldtag1@aol.com on Aug 8, 1998, converted
by MM_Buster v2.0l.
A Message from our Provider:
“Been taken for granted? Imagine how God feels”