Clafouti. Don’t you love that word? It is pronounced klah – foo – tee. It is French, of course, a country-french dessert from the Limousin region made from fresh fruit, traditionally cherries, and a crepe-like batter. It is similar to a fruity pancake or a Dutch Baby though generally less rustic in appearance.
Clafouti is surprisingly easy to make and delicious served warm from the oven, especially when served with the luscious sauce that is suggested with this recipe I found in The Oregonian some time ago. I understand it is also traditional to leave the pits in the cherries but I have a nifty little cherry pitter my long time friend Alanna, from Kitchen Parade, gave me years ago so I am not going to try that. I just don't want that kind of responsibility.
This recipe for Clafouti was great. If I were to change it I would add even less sugar to the cherries up front. The newspaper article also suggested that one or two more eggs could be added to give it more of a custard-like texture that some prefer. Experiment. It is a simple and forgiving recipe. Enjoy it as a sweet addition to brunch or as a summer dessert.
from The Oregonian
1/2 cup sugar
1/2 cup water
1/2 cup red wine
squeeze of lemon juice
zest of half a lemon
2 cups cherries, pitted
Place ingredients in a small saucepan and bring to a boil. Reduce heat and simmer until the volume is reduced by half, approximately 15 minutes.
Place the sauce in a blender or food processor and puree until smooth.