yummy dessert

[indigo_rose99]

Dinner last night had its ups and downs.  On the down side, the crab for the crabcakes cost about 8 times what I probably should have paid.  On the up side, the dessert was both easy to make and delicious.  The Williams-Sonoma catalog called it

Cherry Clafoutis

4 eggs, separated
1/3 cup sugar (I used a substitute called "Swerve")
1/3 cup sugar (I used agave nectar, available at your local Whole Foods)
6 Tbs all purpose-flour
2 tsp vanilla extract
1 cup heavy cream
1/2 tsp salt
1 1/2 lb fresh cherries, pitted, or 1 1/4 lb frozen cherries, thawed and drained (I went the frozen route)
1/2 tsp lemon zest (I used a bit of lemon juice and some lemon peel)

Preheat oven to 375F.  Butter large rectangular baking dish.

In a large bowl, combine egg yolks and 1/3 cup sugar; beat with handheld mixer on medium-high speed until ribbons form, about 8 minutes.  Add flour, vanilla, and cream.  Reduce speed to low; beat until completely blended, stopping mixer occasionally to scrape down slides of bowl.

In small bowl, using handheld whisk, beat egg whites and salt about 30 seconds.  Add whites to batter; beat with mixer on low speed until incorporated, 1-2 minutes.

Preheat prepared baking dish in oven for 4-5 minutes.  In bowl, stir together cherries, 1/3 cup sugar and zest.  Remove pan from oven.  Pour in cherries; top with batter.  Bake until clafoutis is set in middle, 30-35 minutes.  Serve warm.  Serves 6-8.

Comments

[raaga123.livejournal.com]

It sounds delicious!

What is this "Swerve" of which you speak?

[indigo-rose99.livejournal.com]

Swerve is a sugar substitute I found at Whole Foods. Claimed all sorts of nice properties. 1-1 match with sugar. I figured if I used it for half the sugar in the recipe, and agave nectar as the other half, the result couldn't be too bad.

[raaga123.livejournal.com]

Cool! Do you think it would work in meringues?

Swerve

[fraeuleinchen.livejournal.com]

I was curious about the 'properties' of which indigo_rose99 spoke, so I did a search and found this site about Swerve: http://www.pcflabs.com/store/swerve.html

[indigo-rose99.livejournal.com]

I don't know. Certainly worth trying.

I tried Swerve in this recipe because, although I trust agave nectar for baking, I wanted something dry. Sometimes using agave nectar as a sub for sugar puts in too much liquid. If there are other liquids I can remove, this works. But there were no liquids here, so I was feeling a bit paranoid.