Zinfandel Soaked Cherry Clafoutis

Zinfandel-Soaked-Cherry-Clafoutis-Worth-The-WhiskThere was Larry, the winning bidder of a Food Lover’s Basket at a recent fundraising event for Project Angel Food.  I was eyeing something a little more WOW, like the beauty basket which included botox services; I was outbid. The experience turned out OK, the basket had a pile of autographed cookbooks, biscotti, and a cooking class for two at Chef’s Inc.  Corner of Veteran and Pico, we drive past on our way to practically everything; 10 years living here, this was our first time inside.

Chef-Instructor-Diane-Brown-and-Larry-cracking-eggs Larry selected a Friday “Date Night in Wine Country” cooking class taught by Chef and cookbook author Diane Brown; he had me at “wine country.” And “date night” helped.

You know, things can go several ways with a group that loves wine and knives. Big WHEW, our fellow classmates were as fun as the cooking, drinking and eating; more posts to come on this.

Chef Diane is known for “seduction cooking;” even her pink chef’s jacket was sassy.  And what’s sexier than dessert first?  She dispatched Larry to egg-cracking for Zinfandel Soaked Cherry Clafoutis [kla-foo-TEE], a flavor-packed, dense baked custard. Very French. Very wine-soaked. Very seductive. Very easy.

Zinfandel Soaked Cherry Clafoutis

by Chef Diane Brown, author of The Seduction Cookbook

  • 1 cup dried cherries
  • 1 cup Zinfandel
  • 1 teaspoon cornstarch


  • 1/3 cup all purpose flour
  • 1/4 cup almonds, toasted
  • 1/2 cup sugar
  • 4 large eggs
  • Pinch of salt
  • 1 cup whole milk
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Powdered sugar

Preheat oven to 325 degrees F.  Generously butter a shallow 1 1/2 quart glass or ceramic baking dish.  Place cherries and Zinfandel in a sauce pan, bring to a boil.  Reduce to a simmer and cook until wine is reduced and cherries are plump.  Drain cherries and toss with cornstarch in a medium bowl.  Arrange cherries in the bottom of prepared dish.  Blend flour and almonds in a food processor until nuts are finely chopped.  Whisk together eggs, salt and sugar in a large bowl to blend.  Whisk in flour mixture.  Add milk, butter, lemon peel, and vanilla and almond extracts; whisk until smooth.  Pour over cherries.  Bake clafoutis until set in center and golden on top, about 55 minutes.  Cool slightly, sprinkle powdered sugar over and serve warm.  Serves 8.

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Cooking with Cherries; A delicious taste of summer | Your Home with Karie Engels
May 8, 2013 at 12:54 pm

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