recipe reviews for:

Cherry Clafouti

“An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping. If you want to make it the original way, not low-fat, just use regular milk and butter and 4 large eggs. Also, to substitute for kirsch, you may use the juice from five squashed cherries or use 1 tablespoon of cherry syrup.”

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Reviewed: Jul. 24, 2009

I loved this recipe. Used fresh figs, They were a wonderful compliment.And I even got many myself!!!!

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2 users found this review helpful

Reviewer:

NADINE

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Reviewed: Sep. 2, 2006

This was really easy to make, but I wasn't totally crazy about it -- not as flavorful as I'd hoped it would be.

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4 users found this review helpful

Reviewer:

KZANDY

Cooking Level: Expert

Home Town: Hamden, Connecticut, USA

Living In: New York, New York, USA

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Reviewed: Aug. 26, 2006

This recipe was just okay for me. There is a lot of prep time if you need to pit the cherries yourself. I found that I had to cook it almost 20 minutes longer than the recommended time. Overall I didn't feel there was the flavour return for the amount of time that was put into making it and waiting for it to bake.

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3 users found this review helpful

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colleen girl

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Reviewed: Dec. 1, 2004

Excellent recipe. A few quick words: I used 1 cup egg substitute, a LITTLE less than 1 cup but more than 3/4 cup of soymilk. I've never used kirsch in my clafouti, so I just left it out. The dessert was still delicious and sweet and tastes just like a clafouti should. Also, I baked for only 35 minutes - it starts to brown quickly. Great overall! Delicious taste.

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10 users found this review helpful

Reviewer:

LAURYNLYNN

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Reviewed: Sep. 25, 2004

This recipe is delicious! The crust is light and airy and the cherries are wonderfully juicy. Also try plums. Anyone fan of sweets will love this recipe! It's not at all tart and not too rich. Perfect!

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16 users found this review helpful