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Cherry Clafoutis

Source of Recipe

From "Saveur: The New Classics" by Weldon Owen


Recipe Introduction

"This classic dessert from rural southern France resembles a slightly thick cr�pe that's brimming with ripe, juicy cherries. The recipe is simple, but the presentation is impressive: Once pulled from the oven, this dessert puffs like a souffl� into a golden brown pillow studded with ruby cherries."

List of Ingredients

◦ 1 tablespoon unsalted butter, softened
◦ 1 � cups milk
◦ 6 tablespoons granulated sugar
◦ 2 tablespoons kirsch (cherry brandy)
◦ 1 tablespoon vanilla extract
◦ 6 eggs
◦ Kosher salt, to taste
◦ � cup flour
◦ 3 cups cherries, pitted or unpitted
◦ Confectioners' sugar, for dusting


Recipe

Heat oven to 425� F. Grease a 9-inch cast-iron skillet or baking dish with butter; set aside.

Combine milk, granulated sugar, kirsch, vanilla, eggs, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into the center comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners' sugar before serving.

Serves 8





❧ "Life is uncertain. Eat dessert first."
� Ernestine Ulmer