For this week’s Sunday Funday, participants were invited to make recipes using cherries or berries. I decided to challenge myself and use cherries, since I’ve never used or even purchased them before.
And then I decided to challenge myself further and make a clafoutis, even though I’d only ever seen one on TV and had a vague idea of what it should be like.
I used this recipe from Once Upon a Chef to a tee and then promptly panicked. I served the clafoutis to guests and it was not set at all, and it was much pinker throughout (due to the cherry juice). I was certain I’d given everyone food poisoning even though it had baked for ages. I ate a bit, hated the texture and honestly felt like it was missing something.
I also found that the almond flavor was much more pronounced the next day, and I loved it with a dusting of powdered sugar and cinnamon for a little something extra.
Will this be a repeat? Eh, tough to say, but once it set up, I did enjoy the clafoutis!
Want more Berry & Cherry recipes?
- Cherry Clafoutis by Amy's Cooking Adventures
- Coconut Dried Cherry Overnight Coffee Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Egg White Crêpe/Tortillas & A Chicken Strawberry Wrap by Sneha's Recipes
- Fruit Tartlets by Mayuri's Jikoni
- Grilled Chicken Salad with Raspberry Vinaigrette by A Day In The Life On The Farm
- Lemon Raspberry Coconut Cake by Cook with Renu
- Real Maraschino Cherries by Culinary Cam
I prefer cold clafoutis also Amy, especially for breakfast. I'm glad you tasted it again before trashing it.
ReplyDeleteSo glad you put yourself out of your comfort zone for this recipe and thankful that it was at least better the next day. Thanks for sharing. We all have those recipes that just live up to our dreams. Faith, Hope, Love, & Luck - Colleen
ReplyDeleteAt times with desserts the flavours develop the next day. Good that you tasted it next day.
ReplyDeleteClafoutis is on my list to try but am a bit scared to try out the recipe. You have given me the boost. Even if it is not up to the mark, it doesn't go to waste.
ReplyDeleteI agree that the texture of some clafoutis can be off-putting. But I'm glad that you tried it again.
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