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.
|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|
- 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)
- 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).
- Add two cups of water to the pressure cooker and set aside.
- Wash and de-seed, stem and prepare the fruit of your choice.
- In a mixing bowl, add the eggs, sugar, and vanilla and mix them well with a whisk or fork.
- Next, add the flour and milk.
- Oil the form and line with wax paper.
- Pour the mixture, and then sprinkle the fruit into the mixture evenly.
- Cover tightly with tin foil.
- 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.
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers: Cook for 20 minutes at high pressure.
Stove top pressure cookers: Lock the lid, and cook for 15 minutes at high pressure.
- When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
- Check for doneness by slipping a toothpick in the center of the dessert.
- 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.
- When it is ready, remove the form from the pressure cooker, let it cool and then pull out the dessert.
- Move to a serving dish and sprinkle with powdered sugar right before serving.
- Serve warm or chilled.