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Lychee and Cherry Clafoutis

June 23, 2015 by Judy Lyness 10 Comments

LycheesLychees, lychees, lychees. If you haven’t tried them now is the time. Lychees have an unusually bumpy/prickly peel that hides their sweet, juicy fruit that surrounds a ruby lacquered pit. I had never seen them before I stumbled across them in A-one grocery store years ago. But once I tasted their sweetness I was sold.

So you can imagine my delight when Oakley over at Frieda’s Produce offered to send me some. I couldn’t wait to dig in.

But then I got to thinking, what type of recipes use lychees? I had only eaten fresh lychees. Could I use them in a dessert for a luncheon with some food blogger friends?

My cursory search on the web pointed me to drinks and sorbets. Good thoughts but not what I was looking for. Then I remembered that Cathy from She Paused for Thought wrote a comment on my mango and cherry clafloutis about using lychees instead of mangoes. It’s good to know a friend who has traveled extensively and will eat just about anything…once. I was sold.Lychees and cherriesA word of advice, make sure you buy twice the amount of lychees than the recipe calls for, I peeled one for the recipe and one for me.lychee cherry clafoutis

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Lychee and Cherry Clafoutis

Ingredients

  • 1¼ cup whole milk
  • 1/3 cup sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt
  • ½ cup all-purpose unbleached flour
  • ½ cup toasted coconut
  • 16 lychees peeled and pitted
  • 16 or so dark sweet cherries, halved and pitted

Instructions

  1. Heat oven to 350
  2. Peel and pit lychees
  3. Slice and pit cherries
  4. Place first six ingredients in blender and puree (about 30-60 seconds)
  5. Place lychees on bottom of pie pan
  6. Arrange cherries on top of lychees
  7. Gently pour mixture over lychees and cherries
  8. Sprinkle coconut on top
  9. Bake 20-30 minutes To test insert toothpick into middle of clofloutis if it comes out clean it's done
3.1
https://www.mywellseasonedlife.com/lychee-clafoutis/

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Filed Under: Desserts Tagged With: dessert, lychees

Comments

  1. Sheryl @Mama's Gotta Bake says

    June 23, 2015 at 10:04 AM

    Judy, what a creative pairing! I would never have thought to add lychees to a clafoutis. It looks spectacular, a perfect summer dessert.

    Reply
  2. Judy Lyness says

    June 23, 2015 at 10:06 AM

    I wish I could take credit for this creativity, although I will take credit for surrounding myself with creative people. And I include you in this group.

    Reply
  3. Sippitysup says

    June 23, 2015 at 10:21 AM

    Peeling lychees and pitting cherries. You are a dedicated woman! GREG

    Reply
  4. Janie says

    June 23, 2015 at 10:24 AM

    I’m totally making this for the 4th!

    xo

    Reply
    • Judy Lyness says

      June 23, 2015 at 10:30 AM

      Thanks Janie. This is my go to, ‘what am I going to make?’ recipe. Just add any fruit and it’s a winner.

      Reply
  5. Christina @ Christina's Cucina says

    June 23, 2015 at 10:43 AM

    I tasted this and it’s so good! Looks impressive too! Win-win! 🙂

    Reply
  6. Valentina says

    June 23, 2015 at 11:05 AM

    Divine! Beautiful & delicious!

    Reply
  7. Oakley @ Frieda's says

    June 23, 2015 at 11:30 AM

    Lychees and cherries. Now, why didn’t WE think of that pairing! 🙂 So glad you enjoyed the lychees.

    In a weird turn of events, I can’t really eat more than one of them at a time now. I start to have the same reaction on my tongue the way I do with pineapples, and now also kumquats. …le sigh…

    Reply
    • Judy Lyness says

      June 23, 2015 at 12:20 PM

      Oh no!!! So sorry. I get that reaction when I eat kiwis. Thanks again for the lychees.

      Reply
  8. Cathy | She Paused 4 Thought says

    June 23, 2015 at 7:30 PM

    I loved this recipe. It is the perfect ending to any meal.

    Reply

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I moonlight as a television producer, mostly of food/travel shows (go figure). I've owned my own bakery, worked in many places in NYC as both pastry chef and cuisine. Read More…

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