Comments on: Rainier Cherry Clafoutis

By: Mary

Mary — Sun, 29 Jul 2012 17:18:43 +0000

Rainier cherries worked fine for me in a clafouti as long as I add enough amaretto (1 Tbsp). They are milder than the dark cherries for sure.

By: betty q.

betty q. — Thu, 18 Aug 2011 16:07:05 +0000

Andrea…I will just go to my in-laws to get the rest of my tampipi of recipes tucked in someone’s house. It isn’t in my Tupperware here at home!

But if you are in a hurry, there are recipes on the web. I like to infuse lemon and orange rind without the white pith in the garapon. Add also a few cloves (only a few or it will taste and smell like a pharmacy! Though it has a lot of fruits in the garapon, it isn’t for diabetics! You might want to bring 2 garapons when you go back home. If you have also a neighbour who do not know what to do with those small apple pears the size of golf balls, ask for them. Peel, core and LIGHTLY POACH in white wine with citrus peel and cinnamon bark and sugar. If they are tiny, peel but leave them whole with a bit of the stem. Clean the stem making sure they are no BUGS. After poaching…Cool and add it last it last to the garapon. At any rate, pears are fall fruits so they will be the last to go in the garapon together with plums.

Now, before you eat it…add a SPLASH of GRAND MARNIER to your dessert bowl of RUMTOPF…yum, yum, yum!!!!!

Oh…the blackberies….I prefer to do them in a separate bottle for as your stir the mixture of fruits every now and then GENTLY as you add more fruits, the blacks might turn it like a merlot. So, when you are ready to give it away, add a few rum or brandy soaked blackberries in each of the jars you are giving away!

By: EbbaBlue

EbbaBlue — Thu, 18 Aug 2011 12:27:10 +0000

Thanks BettyQ. I found cherries at Divisoria last year I went Pinas. Didn’t bother to check how much they were kasi iba ang focus kong bilhin, also ang init-init na kaya nagmamadali ako. Here in Houston, medio patapos na yata ang season, although matamis pa rin ang mga ibinebenta, ang mahal na ng red varieties, also, hindi ka na maka-pamili, naka-tight plastic wrapped ang mga ito; eh sometimes mayrong “bulok” na naka-sama, so ayun malambot na rin yung iba.

By: sister

sister — Wed, 17 Aug 2011 22:54:37 +0000

I made plenty of cherry clafoutis in late June and early July with unpitted sour cherries and the sour fruit was good with the sweet flan- no flour. Just eggs, sugar, creme fraiche, heavy cream and vanilla. Rainier cherries are too insipid. Some pastry shops in France (notably Le Notre) make it with a pastry base. Your clafoutis looks pretty good, next time try it with sour cherries although dark Bing cherries are pretty traditional in Limousin where this dish originated.

By: jade186

jade186 — Wed, 17 Aug 2011 22:16:22 +0000

Since you mentioned clams, the specie of the clams (manila clams) used in Italy (north predominantly) for spaghetti/linguine alle vongole comes from the Philippines “Tapes philippinarum” locally bred and farmed in Chioggia (near Venice). Dilis is also being introduced into the local Italian market – I even had this at the University canteen once.

By: Andrea

Andrea — Wed, 17 Aug 2011 21:04:00 +0000

Ms. Betty q., favor pls, can i request for the rumtopf recipe? i’ll try to make some bottles to bring home to Manila. Salamat po

By: wisdom tooth

wisdom tooth — Wed, 17 Aug 2011 17:13:23 +0000

yes, Betty q. really nice to see you again. So, do you make your own spiced wine or purchase in a store? Anyway, these tips will be copied and saved in my precious USB storage device bago dumagdag ng ibang topic si MM making it very hard to go through all the comments. Maraming salamat….

By: fried-neurons

fried-neurons — Wed, 17 Aug 2011 14:22:18 +0000

Oooh, I make cherry clafoutis at home! I forget where I copied the recipe from; it’s been so long since I first read about it and tried out a recipe. I use bing and sour cherries. Even bought a cherry pitter for my kitchen! lol

By: betty q.

betty q. — Wed, 17 Aug 2011 12:59:08 +0000

EbbaBlue…try the Rumtopf! Pag hindi ko nakalimutan umpisahan pag cherry season which signals the start of summer iyong Rumtopf, malaking pasasalamat ng mga recipients pag PASKO! BUt often, I cannot wait till the holidays to eat them. If you are like me, just replenish the garapon with the fruits soaking in spiced rum with more fruits as they come in season……come winter, while you are eating them with vanilla ice cream or Greek yoghurt, you will be tempted to save them when you go to Pinas in May!

By: EbbaBlue

EbbaBlue — Wed, 17 Aug 2011 12:18:33 +0000

BettyQ, nice to see your name on the posts…Here in Houston, we have an abundant of red cherries as well as rainier.. and almost everyday, I snack on them knowing it will be a short while that it will be gone. I love cherries.

I do have a lot of pickling jar/bottles. So does this pickling of these cherries makes them sour? Is there any other way to preserve the cherries so that I will have them in my cooler when the season is over?