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Clafoutis aux cerises - Delicious French Cherrypie

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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 07 April 2018 at 13:00
Looks wonderful!

My 11-year-old nephew is getting into baking. He made an amazing pineapple upside-down cake for Easter, and my sister posted pictures of a from-scratch chocolate cake he made that make me want to drive across 2 counties for some. I suggested that he try making this.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 April 2018 at 17:16


Ron, 

I would be more than glad to share the Pear Clafoutis récipe ..  

SmileSmile


Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Jules View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Jules Quote  Post ReplyReply Direct Link To This Post Posted: 07 July 2019 at 00:17
I have been having a discussion in a French cooking group about the importance of leaving the pits in cherry clafoutis. I know its tradition but I have a hard time seeing much flavor from the pits given the short baking time. David Lebovitz uses a little almond extract which I don't much care for but from middle eastern cooking I have powdered mahlab, which is just ground cherry pits anyway so I threw some of that in mine and it was delicious. I'm curious to have someone more of an expert on clafoutis try it and give me their opinion.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 July 2019 at 15:37

Unfortunately, the original photographs were caught up in a big mess on Photo Bucket and lost to 3rd party sharing. 

However, this récipe is quite amazing ..


Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 July 2019 at 15:43

Jules, 

In Europe it is very common to use the pits and not eliminate, because the pits hold a tremendous amount of flavor ..

In Spain, for example, in Cadiz, Andalusia, in southern Spain, fresh wild catches of the day, fish are cooked on a bed of olive pits on a flame ..  

This is an oasis for the palate !   Pits are like an oak barrel is to wine .. All the essences of aroma and flavor are in these tiny pits  !!  

However, each to his or her own and you can do as you wish, but this récipe is how it has been made for centuries in Europe ..  


Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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