Cherry Clafoutis

Name: Cherry Clafoutis
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps butter, melted and cooled; 355 milliliters buttermilk; 12 package frozen pitted cherries, thawed and drained, juices reserved; 8 servings Confectioners sugar, for garnish; 3 eggs; 118 milliliters pancake mix; 118 milliliters sugar; 1 teaspoons vanilla extract; 237 milliliters French vanilla ice cream

You can never have too many dessert recipes, so give Cherry Clafoutis From preparation to the plate, this recipe takes about 2 hours and 10 minutes.

Instructions

Preheat the oven to 350 degrees F. Spray a 9-inch deep pie dish with nonstick cooking spray and place on a baking sheet.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Pie Form

Oven

In a medium bowl, combine the pancake mix and sugar. In a large measuring cup, whisk together the buttermilk, butter, extract and eggs.

Ingredients you will need

Pancake Mix

Buttermilk

Extract

Butter

Sugar

Egg

Equipment you will use

Measuring Cup

Whisk

Bowl

Whisk the liquid ingredients into the dry. Evenly distribute the cherries in the bottom of the pie dish.

Ingredients you will need

Cherries

Equipment you will use

Pie Form

Whisk

Pour the batter over top of the cherries and bake until the center is set and the edges are golden, 45 minutes to 1 hour.

Ingredients you will need

Cherries

Equipment you will use

Oven

Remove from the oven and cool to room temperature, about 1 hour, before slicing. To serve, place ice cream in a microwave-safe bowl and microwave on high for about 45 seconds until the ice cream is melted. Stir in 1 tablespoon of the reserved cherry juice.

Ingredients you will need

Cherry Juice

Ice Cream

Equipment you will use

Microwave

Bowl

Oven

Place a slice of the clafoutis onto a desert place.

Drizzle with the sauce and dust with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Sauce

Equipment

Ingredients

Servings:

3Tbsps

butter, melted and cooled 355milliliters

buttermilk 12

package frozen pitted cherries, thawed and drained, juices reserved 8servings

Confectioners' sugar, for garnish 3

eggs 118milliliters

pancake mix 118milliliters

sugar 1teaspoons

vanilla extract 237milliliters

French vanilla ice cream

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cherry Clafoutis. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "