Bright cherries grace a rich custard like batter for a delicious dessert that is easy on the pocketbook but beautiful and satisfying. Gourmet food at it’s best!
This is version two of cherry clafouti! Some of you were asking for a more traditional clafouti and here it is!
My husband and I were trying to decide which version we liked better, this one, or the coconut flour one. We decided we like both of them a lot, but I think we may lean towards liking this one the best because the custardy texture is so nice. I, by the way, thought it was a little too sweet, but of course, my husband didn’t think so! If I was making it for myself, I would cut back the sweetener just a bit. But he likes desserts nice and sweet.
Some of you were asking if you could use other fruit in this dessert. Definitely! I plan on doing this dessert with many varieties of fruits. Let us know if you try anything new and how it came out!
1/2 cup of honey-.88 cents
Cherries-(free for us) 1.50
3 eggs-1 dollar (.50 cents for us)
Coconut milk tonic. .50
Flour .25 (at most)
Apple Cider Vinegar, .10
Our Cost: $2.90, Average Cost: $4.90
1 cup of coconut milk tonic (2 1/2 cups of water mixed with a 14 ounce premium coconut milk can makes coconut milk tonic)
1/2 cup of whole wheat pastry flour
1 tablespoon lemon juice or apple cider vinegar
The night before mix the above ingredients in a large bowl. Cover and leave out on the counter top overnight.
2 cups of pitted cherries (I simply cut the cherries in halves, and remove pits)
1/2 cup of mild honey (softened if needed)
1/2 teaspoon sea salt
1/2 teaspoon baking powder
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 teaspoon almond extract>/u>
Grease a nine inch pie pan and preheat the oven to 350 degrees. Place pitted cherries in pie pan.
Add the rest of the ingredients to the soaked ingredients in the bowl and mix well.
Pour over the top of the cherries and place in hot oven. Cook for 40-55 minutes, or until a toothpick comes out clean when stuck in the middle of the cake. Take out of the oven and allow to cool (this custard like cake will need to set a bit before you cut it). You will notice that it will “deflate” as it cools as well. Don’t worry, that’s normal!
Latest posts by KimiHarris (see all)
- How to Make Whipped Dalgona Coffee with Mushroom Coffee Option - April 10, 2020
- Making a Beautiful Pancake Charcuterie Board - April 10, 2020
- Why I’m Spatchcocking My Turkey This Year - November 26, 2019