Cherry Clafoutis

While I chose to pit the cherries in this dish for the ease (and dental comfort) of my guests, some serve it “pits in”.  The logic is that the pit impart a deeper flavor to the dessert, I thought the fresh summer cherries did just fine all on their own.

Serves 6

1 1/4 pounds fresh sour cherries, pitted or 1 pound frozen sour cherries, thawed and drained

1/2 cup plus 1 TBSP sugar

4 large eggs

1 cup whole milk

1/2 cup all-purpose flour

1/4 tsp salt

3 TBSP unsalted butter, melted and cooled

2 TBSP Brandy or Kirsch

1/2 tsp vanilla extract

1/8 tsp almond extract

Put a rack in the middle of the oven and preheat oven to 400 degrees.  Butter a shallow 2 quart baking dish.

Toss cherries with 1 Tablespoon sugar and spread evenly in baking dish.

Combine eggs, milk, flour, salt, butter, brandy, extracts and remaining 1/2 cup of sugar in a blender and blend until smooth.  Pour batter over cherries.

Bake clafouti until puffed and golden, 35-45 minutes.

Cool slightly on a rack (clafouti will sink as it cools) and serve warm.

*For a nice garnish, serve the clafouti dusted with powdered sugar.


One thought on “Cherry Clafoutis

  1. Pingback: Bastille Day – July 14th | Historic Hostess

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