Cherry Clafoutis


The quintessential French summer dessert - cherry clafoutis from the Limousin region. It is a cross between a cake and a custard. The original version has pits. The French believe it has more flavor that way due to the amygdalin from the cherries that is released while cooking (tastes like almonds), but I recommend you remove them either by hand with a chopstick or with a handy cherry pitter like this one below and add some almond extract! It is definitely easier on the teeth.


I bought mine at Bed, Bath and Beyond, but you can order one at Williams- Sonoma! You can also use if for olives. So it is a two trick pony - not just one!


2 generous cups sweet cherries, pitted

3 large eggs

2/3 cup granulated sugar

1 TB brown sugar

1/8 TSP salt

3/4 cup all purpose flour

1 cup whipping cream (you can substitute whole milk if you wish)

1 1/2 TSP vanilla extract

1/2 TSP almond extract


For the baking dish:

1 TB softened butter

Flour


Powdered sugar for garnish


Butter and flour a baking dish, either a 9" x 9" or an oval 10". Place it on a baking tray so it is easier to put in the oven without spilling.


First, remove the stems and pit the cherries. Set the cherries in your butter/floured dish.


Preheat the oven to 350˚F.


In a large bowl, whisk the eggs, sugars, and salt. Add the flour and whisk until combined. Next add the whipping cream (or milk), vanilla and almond extracts.


To make sure you have a very smooth batter, I use my immersion blender and blend it for a minute until no lumps remain. You could also blend the mixture in a blender, but I think that is a bigger mess to clean up!


Pour the batter into your baking dish over the cherries. Bake 45 minutes until lightly browned. It will slightly deflate as it cools.


Remove from the oven and sprinkle with powdered sugar.

You can serve it warm or at room temperature.






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