Fruit Clafoutis – When You Don’t Have a Bowl of Cherries

Clafoutis, pronounced KLA-foo-tea, is a French dessert which is traditionally made with un-pitted cherries.  However, you can adapt this recipe to any kind of fruit of the season.  If possible, keep it small, round and red – in keeping a little bit with tradition!  Suitable substitutions for cherries are: blackberries, raspberries, large blueberries whole small strawberries, seedless dark red grapes.


One of my avid readers, uses the Clafoutis as a way to use up any over-ripe fruit. Cut in thin slices or small cubes and arrange nicely in the container.

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
6 L or larger steamer basket, heat-proof bowl(s) 15 min. High(2) Slow Normal

Pressure Cooker Fruit Clafoutis Cake
 
Author: 
Recipe type: pressure cooker
Cuisine: French
Prep time: 
Cook time: 
Total time: 
This recipe was translated and adapted from a recipe found on the Bimbylandia Italian recipe blog. You can make one large Clafoutis as I have for this recipe or make individual ones by using small ramekins.
INGREDIENTS
  • 2½ cups (about 300g) Fruit, chopped and/or de-seeded
  • 2 medium eggs
  • ½ cup (100 g) Sugar
  • ¾ cup (100 g) all purpose flour
  • 1 cup (250 ml) milk
  • 1 tablespoon vanilla extract (or 1 envelope of vanillin)
  • powdered sugar
  • oil (to hold wax paper in place)
INSTRUCTIONS
  1. Prepare your pressure cooker by adding a trivet, or steamer basket, to keep the form from touching the bottom of the pan (I use a steel cookie cutter).
  2. Add two cups of water to the pressure cooker and set aside.
  3. Wash and de-seed, stem and prepare the fruit of your choice.
  4. In a mixing bowl, add the eggs, sugar and vanilla and mix them well with a whisk or fork.
  5. Next, add the flour and milk.
  6. Oil the form and line with wax paper.
  7. Pour the mixture, and then sprinkle the fruit into the mixture evenlty.
  8. Cover tightly with tin foil.
  9. Before lowering the form into the pressure cooker, if your form does not have a handle, make a foil sling to facilitate pulling it in and out of the cooker.
  10. Close and lock the lid and turn the heat to high. When the pan reaches pressure, lower the heat and count 15-20 minutes cooking time at HIGH pressure.
  11. When time is up, slowly release pressure.
  12. Check for doness by slipping a toothpick in the center of the dessert.
  13. If the toothpick comes out dirty, then the dessert needs more cooking time close and lock the lid again and let the residual heat of the pan keep cooking it.
  14. When it is ready, remove the form from the pressure cooker, let it cool and then pull out the dessert.
  15. Move to a serving dish and sprinkle with powdered sugar right before serving.
  16. Serve warm or chilled.

pressure cooker fruit dessert - clafoutis!