The Clark Family Orchard booth is a must stop when roaming through our local farmer’s markets. The Clark family was one of the first to start planting in Palisade, Colorado over one hundred years ago and it continues going strong as it enters into its sixth generation of family ownership. Their cherries and peaches are something I look forward to all year. This booth not only has wonderfully delicious Colorado fruit but also offers up complimentary warmth and smiles. They are always friendly, informative and proud of their great orchard products.
As I saw the beautiful baskets of cherries displayed at the inaugural 2010 Vail Market I was instantly inspired to bake a Cherry Clafoutis (pronounced kla-foo-TEE), a traditional French custard dessert with a pancake like texture, it’s not only fun to say but it is simple to make. Show off your culinary skills to friends and family without breaking a sweat. The best part is, as the year progresses you can substitute the cherries with any seasonal fruit available at that time. Peaches, sautéed pears or dates all make a delicious Clafoutis.
Cherry Clafoutis with Mascarpone Whipped Cream
Ingredients:
1 Cup Whole Milk
¼ Cup Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Almond Extract
Pinch of Salt
1 Lemon, Zested
3 Large Eggs
¾ Cups All Purpose Flour
2 Cups Pitted Clark Family Orchard Cherries
¼ Cup Confectioners Sugar
How To:
- Preheat oven to 375° F and butter a 9-inch pie dish
- Combine all ingredients except for cherries and confectioners sugar into a food processor. Mix for one minute or until batter is smooth
- Pour mixture into the buttered pie dish and evenly distribute the cherries throughout
- Bake until mixture is set in the middle and browned on the outside edges. Typically 45-50 minutes
- Cool for 10 minutes
- Evenly sprinkle confectioners sugar on top
- Serve with a dollop of Mascarpone Whipped Cream
Mascarpone Whipped Cream
½ Cup Heavy Cream
½ Cup Mascarpone Cheese
½ Cup Confectioners Sugar
½ Vanilla Bean, Split & Scraped
Place all items into a chilled mixing bowl and whip until stiff peaks appear
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