Today Teddy, made this delicious Clafouti (kla-foo-TEE), a traditional dessert from the Limousin region of France. During the peak cherry season it is often served as a breakfast dish. In France, the dish is often made without pitting the cherries because the pits are thought to enhance the flavor of the batter with a perfume faintly reminiscent of almonds. Whole cherries are also less likely to bleed into the batter.
When other kinds of fruit, such as plums, prunes, apples, cranberries or blackberries are used instead of cherries, the dish is more properly called a "flognarde".
No comments:
Post a Comment